JP2005000161A - Fermentation composition of cayenne pepper or capsaicinoid-containing plant - Google Patents
Fermentation composition of cayenne pepper or capsaicinoid-containing plant Download PDFInfo
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- JP2005000161A JP2005000161A JP2004019986A JP2004019986A JP2005000161A JP 2005000161 A JP2005000161 A JP 2005000161A JP 2004019986 A JP2004019986 A JP 2004019986A JP 2004019986 A JP2004019986 A JP 2004019986A JP 2005000161 A JP2005000161 A JP 2005000161A
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- Prior art keywords
- pepper
- fermented
- capsinoid
- fermentation
- raw material
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Landscapes
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Cosmetics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
本発明は、例えば、食品、医薬品等の原料として用いられ、抗疲労効果、体力増強効果、抗肥満効果、抗酸化効果、美肌効果、美白効果、風味改善効果等に優れる、トウガラシ又はカプシノイド含有植物の発酵組成物に関する。 The present invention is used, for example, as a raw material for foods, pharmaceuticals and the like, and is excellent in anti-fatigue effect, physical strength enhancing effect, anti-obesity effect, antioxidant effect, skin-beautifying effect, whitening effect, flavor improving effect, etc. It is related with the fermentation composition of.
トウガラシ(Capsicum annuum L.)の果実及び葉は、食品、香辛料及び医薬品原料として世界中で広く利用されている。その辛味成分はカプサイシン、ジヒドロカプサイシンなど12種類以上の同族体からなる一群の物質であり、カプサイシノイドと総称されている。 Capsicum annuum L. fruits and leaves are widely used around the world as food, spices and pharmaceutical ingredients. The pungent component is a group of substances consisting of 12 or more homologues such as capsaicin and dihydrocapsaicin, and is collectively called capsaicinoid.
上記のカプサイシノイドのうち、カプサイシンについては、様々な生理活性、例えば、アドレナリンの分泌促進に基づくエネルギー代謝の亢進によって肥満抑制をもたらす等の作用を有していることが知られている(非特許文献1参照)。 Among the above-mentioned capsaicinoids, capsaicin is known to have various physiological activities, for example, effects such as suppression of obesity by enhancement of energy metabolism based on promotion of adrenaline secretion (non-patent literature). 1).
しかしながら、カプサイシノイドは辛味及び侵襲性が強い為にその使用量等が制限されることから、食品又は食品添加物、医薬品としての用途が限定されるという問題があった。 However, capsaicinoid has a problem that its use as a food or a food additive or a medicine is limited because its use amount is limited because of its strong pungency and invasiveness.
一方、タイ国で食用に栽培されているトウガラシ辛味品種「CH−19」(京都府立大学農学部野菜園芸学研究室導入番号)の自殖後代から京都大学実験圃場にて選抜固定された無辛味品種「CH−19甘」(品種登録番号:第10375号)には、カプサイシノイドがほとんど含まれず、代わりにカプシノイドと総称されるカプサイシノイド様の類似物質が多量に含有されている(非特許文献2参照)。 On the other hand, spicy varieties selected and fixed in Kyoto University experimental field from the self-progeny of the hot pepper cultivar “CH-19” (Kyoto Prefectural University Faculty of Agriculture) “CH-19 sweet” (variety registration number: No. 10375) contains almost no capsaicinoid, and instead contains a large amount of capsaicinoid-like analogs collectively called capsinoids (see Non-Patent Document 2). .
このカプシノイドは下記の一般式(I)、又は(II)で表される化合物であり、カプサイシノイドとカプシノイドの化学構造上の相違点は、カプサイシノイドがバニリルアミンに脂肪酸が酸アミド結合した化合物であるのに対し、カプシノイドはバニリルアルコールに脂肪酸がエステル結合した化合物である点のみである(非特許文献3参照)。 This capsinoid is a compound represented by the following general formula (I) or (II). The difference in the chemical structure between capsaicinoid and capsinoid is that capsaicinoid is a compound in which a fatty acid is bonded to vanillylamine with an acid amide. On the other hand, capsinoid is only a compound in which a fatty acid is ester-bonded to vanillyl alcohol (see Non-Patent Document 3).
なお、上記一般式(I)、(II)中、nは0〜10の整数、好ましくは3〜5の整数を意味する。 In the general formulas (I) and (II), n is an integer of 0 to 10, preferably an integer of 3 to 5.
カプシノイドは、カプサイシノイドと同様のエネルギー代謝促進作用、肥満抑制作用、免疫賦活作用などを有することが知られている。例えば、下記の特許文献1〜4には、カプシノイドを含有する食品や医薬品等が開示されており、血中トリグリセリド濃度低下、血中遊離脂肪酸濃度増加、血中アドレナリンのレベルの増加、血中グルコース濃度の増加及び酸素消費量増加作用を有することによりエネルギー代謝を活性化して、持久力を向上させる効果のほか、鎮痛作用、肥満抑制等に有用であることが開示されている。 Capsinoids are known to have the same energy metabolism promoting action, obesity suppressing action, immunostimulating action and the like as capsaicinoids. For example, the following Patent Documents 1 to 4 disclose foods and pharmaceuticals containing capsinoids, which are decreased blood triglyceride concentration, increased blood free fatty acid concentration, increased blood adrenaline level, blood glucose In addition to the effect of activating energy metabolism and improving endurance by having an action of increasing concentration and oxygen consumption, it is disclosed that it is useful for analgesic action, obesity suppression, and the like.
また、美肌、美白化粧品として、近年、チロシナーゼを阻害することによって、メラニンの合成を抑制する製品が提案されている。このチロシナーゼは、皮膚の色素であるメラニンを合成する色素細胞中(メラノサイト)の顆粒(メラノソーム)に存在し、メラニンの合成で重要な働きをしているが、このようなチロシナーゼ阻害剤として、ビタミンC、アルブチン、コウジ酸などが知られている(例えば、特許文献5〜7参照)。
上記の非特許文献1〜3、特許文献1〜4においては、いずれも原料トウガラシをそのまま用いるか、又は抽出、精製等を行なうことによりトウガラシ組成物を得て、これを食品や医薬品の原料として添加し、トウガラシに含まれるカプサイシノイド及び/又はカプシノイドを機能性成分として利用している。 In said nonpatent literatures 1-3 and patent documents 1-4, all use a hot pepper as it is, or extract, refinement | purification, etc. obtain a hot pepper composition, and use this as a raw material of a foodstuff or a pharmaceutical In addition, capsaicinoids and / or capsinoids contained in pepper are used as functional components.
しかし、上記のトウガラシ組成物を用いた場合には、カプサイシノイドを主に含有するトウガラシ組成物においては、カプサイシノイドの辛味によりその適用に制限があった。 However, when the above-mentioned capsicum composition is used, in the capsicinoid composition mainly containing capsaicinoid, its application is limited due to the pungent taste of capsaicinoid.
更に、このトウガラシ組成物は、上記のカプサイシノイドやカプシノイドの他に、ビタミンやアミノ酸等の機能性成分も含有するが、このビタミンやアミノ酸の含有量が少ないため、ビタミンやアミノ酸等によって発揮される生理活性機能が不充分であった。 Furthermore, this capsicum composition contains functional ingredients such as vitamins and amino acids in addition to the above-mentioned capsaicinoids and capsinoids, but since the content of these vitamins and amino acids is small, the physiological effects exhibited by vitamins and amino acids etc. The active function was insufficient.
また、美肌剤、美白剤としてチロシナーゼ阻害活性を有するものとして知られている、上記のビタミンC、アルブチン、コウジ酸などの物質は、安定性および安全性に問題があり、これらの物質以外にも新規なチロシナーゼ阻害剤が求められている。 In addition, the above-mentioned substances such as vitamin C, arbutin, and kojic acid, which are known as having a tyrosinase inhibitory activity as a skin beautifying agent or whitening agent, have problems in stability and safety. There is a need for new tyrosinase inhibitors.
したがって、本発明の目的は、原料トウガラシ又はカプシノイド含有植物を発酵することで、カプサイシノイドの辛さや刺激性が少なく、しかも風味に優れ、ビタミンやアミノ酸も増強された、抗疲労効果、体力増強効果、抗肥満効果、抗酸化効果、美肌効果、美白効果、風味改善効果等に優れる組成物を提供することにある。 Therefore, the object of the present invention is to ferment a raw material pepper or capsinoid-containing plant so that the capsaicinoid has less spiciness and irritation, and has an excellent flavor, vitamins and amino acids are enhanced, an anti-fatigue effect, a physical strength enhancing effect, The object is to provide a composition having excellent anti-obesity effect, antioxidant effect, skin beautifying effect, whitening effect, flavor improving effect and the like.
すなわち、本発明のトウガラシ又はカプシノイド含有植物の発酵組成物(以下、単に組成物ともいう)は、原料となるトウガラシ又はカプシノイド含有植物を発酵させて得られる発酵処理物又はその抽出物を含有することを特徴とする。 That is, the pepper or capsinoid-containing plant fermented composition of the present invention (hereinafter also simply referred to as a composition) contains a fermented processed product or an extract thereof obtained by fermenting a capsicum or capsinoid-containing plant as a raw material. It is characterized by.
発酵処理の場合においては、発酵に使用する菌の代謝によって、原料となるトウガラシ又はカプシノイド含有植物に含まれている成分が、カプサイシノイドやカプシノイド以外の機能性化合物として存在していることが予想され、これらの成分が組成物中に存在するとともに、発酵によって菌が産生するビタミン類やアミノ酸類が増強されるので、抗疲労効果、体力増強効果、抗肥満効果、抗酸化効果、美肌効果、美白効果等に優れる組成物を得ることができる。 In the case of fermentation treatment, it is expected that the components contained in the plant containing capsicum or capsinoid as a raw material exist as a functional compound other than capsaicinoid and capsinoid due to the metabolism of the bacteria used for fermentation, These ingredients are present in the composition, and the vitamins and amino acids produced by the fungi are enhanced by fermentation, so it has an anti-fatigue effect, a physical strength-enhancing effect, an anti-obesity effect, an antioxidant effect, a skin-beautifying effect, and a whitening effect. It is possible to obtain a composition excellent in the above.
また、組成物自身の風味が改善されるとともに、食品等に添加した場合には食品全体としての風味が改善されるという、風味改善効果に優れる組成物を得ることができる。 Moreover, while improving the flavor of composition itself, and adding to foodstuffs etc., the composition excellent in the flavor improvement effect that the flavor as the whole foodstuff is improved can be obtained.
また、本発明の組成物においては、前記原料となるトウガラシが無辛味品種であることが好ましい。これによれば、カプサイシノイドの含量が少ないので、辛味や侵襲性の少ない組成物を得ることができる。 Moreover, in the composition of this invention, it is preferable that the chili pepper used as the said raw material is a spicy taste variety. According to this, since the content of capsaicinoid is small, it is possible to obtain a composition with little pungency and invasiveness.
更に、本発明の組成物においては、前記原料となるトウガラシが無辛味固定品種のCH−19甘であることが好ましい。これによれば、「CH−19甘」品種はカプサイシノイドの含量が少なく、特にカプシノイドを多く含むので、辛味が少なく、抗疲労効果、体力増強効果、抗肥満効果、抗酸化効果、美肌効果、美白効果、風味改善効果に優れる組成物を得ることができる。 Furthermore, in the composition of this invention, it is preferable that the chili pepper used as the said raw material is CH-19 sweetness of a non-spicy fixed variety. According to this, “CH-19 sweet” varieties have a low capsaicinoid content, especially containing a large amount of capsinoids, so there is little pungency, anti-fatigue effect, physical strength enhancing effect, anti-obesity effect, antioxidant effect, skin-beautifying effect, whitening. The composition which is excellent in an effect and a flavor improvement effect can be obtained.
本発明の組成物においては、食品、医薬品、医薬部外品又は化粧品より選択される1種の原料として用いられることが好ましい。また、健康食品、機能性食品、栄養補助食品より選択される少なくとも1種として用いられることが好ましい。また、抗疲労剤、体力増強剤、抗肥満剤、抗酸化剤、美肌剤、美白剤、風味改善剤より選択される少なくとも1種として用いられることが好ましい。また、前記美肌剤又は前記美白剤がチロシナーゼ阻害活性を有するものであることが好ましい。 In the composition of this invention, it is preferable to use as 1 type of raw material selected from a foodstuff, a pharmaceutical, a quasi-drug, or cosmetics. Further, it is preferably used as at least one selected from health foods, functional foods, and dietary supplements. Further, it is preferably used as at least one selected from an anti-fatigue agent, a physical strength enhancer, an anti-obesity agent, an antioxidant, a skin beautifying agent, a whitening agent, and a flavor improving agent. Moreover, it is preferable that the said skin beautifying agent or the said whitening agent has tyrosinase inhibitory activity.
本発明の組成物は、カプサイシノイドの辛さが緩和されており、しかも風味に優れ、ビタミンやアミノ酸も増強されており、しかも安全であるので、上記の用途に特に好適に用いることができる。 The composition of the present invention is particularly suitable for the above-mentioned applications because it reduces the hotness of capsaicinoids, is excellent in flavor, has enhanced vitamins and amino acids, and is safe.
本発明によれば、原料となるトウガラシ又はカプシノイド含有植物に、発酵等の処理を行うことにより、カプサイシノイドの辛さや刺激性が少なく、更にアミノ酸、ビタミンを増強でき、抗疲労効果、体力増強効果、抗肥満効果、抗酸化効果、美肌効果、美白効果、風味改善効果を有する組成物を提供できる。 According to the present invention, the capsicinoid or capsinoid-containing plant used as a raw material is subjected to a treatment such as fermentation, so that the capsaicinoid has less hotness and irritation, and can further enhance amino acids and vitamins, anti-fatigue effect, physical strength enhancement effect, A composition having an anti-obesity effect, an antioxidant effect, a skin beautifying effect, a whitening effect, and a flavor improving effect can be provided.
以下、本発明について更に詳細に説明する。本発明の組成物は、原料となるトウガラシ又はカプシノイド含有植物を発酵させて得られる発酵処理物又はその抽出物を含有する。 Hereinafter, the present invention will be described in more detail. The composition of the present invention contains a fermented processed product or an extract thereof obtained by fermenting a pepper or capsinoid-containing plant as a raw material.
原料トウガラシとしては、トウガラシ属の植物体であればその品種、産地等については特に限定されない。 The raw pepper is not particularly limited as long as it is a plant belonging to the genus Capsicum.
具体的には、CH−19甘、伏見甘長、ししとう、山科、万願寺、鷹の爪、香川本鷹、青森鷹の爪、札幌大長、和歌山在来ししとう、伊勢ピーマン、三重みどり、昌介、明石ピーマン、草内ピーマン、伏見辛、青森在来、日光、鷹ヶ峰、紫、豊年みどり2号、大しじ、カリフォルニア・ワンダー、みなづき、魁、早生巨大、にしき、ちぐき、石井みどり、榎実、五色、ブラック・プリンス、島唐辛子、大邱在来、平江在来、問鳳在来、韓国在来、南海在来、南京早椒、七寸紅、牛角、石家庄在来、燈籠、羊角、三鷹、立八房、細八房、八房辛、札幌早生、大紅、やまと紅、板椒、朝天椒、姫、黒とうがらし、セイロンチリ、チェリーボム、プリッキーヌ、ハンガリアンイエローワックス(Hunngarian Yellow Wax)、ヨーロワンダー(Yolo Wonder)、ゴールデンカルワンダー(Golden Calwonder)、カイエンロングスリム(Cayenne Long Slim)、カイエンラージレッドシック(Cayenne Large Red Thick)、チェリースィート(Cherry Sweet)、レッドチェリースモール(Red Cherry Small)、レッドチェリーラージ(Red Cherry Large)、フレスノチリグランデ(FresnoChilli Grande)、ハラペーニョ、ハバネロペッパー、ブリックキーヌー、カイエンペッパー、パプリカ、ピーマン等が例示できる。 Specifically, CH-19 Amami, Fushimi Amami, Shishitou, Yamashina, Manganji, Hawk's Claw, Kagawa Mototaka, Aomori Takanail, Sapporo Daicho, Wakayama native, Ise Pepper, Mie Midori, Shosuke, Akashi Peppers, Kusauchi Peppers, Fushimi Spicy, Aomori Traditional, Nikko, Takagamine, Purple, Toyotomi Midori No.2, Ojiji, California Wonder, Minazuki, Mochi, Hayasei Giant, Nishiki, Chiguki, Ishii Midori , Real, five colors, black prince, black pepper, native Otsuki, native Hirae, traditional Qian, native Korean, native Nankai, Nanjing early morning, seven inch red, cow horn, traditional Shijiazhuang Sheep horn, Mitaka, Tachihachibo, Hosohachiba, Hachibo hot, Sapporo early birth, Daiku, Yamato Beni, Itabuchi, Chaotianen, Princess, Black pepper, Ceylon chili, Cherry bomb, Prickine, Hungarian yellow wax ), Yolo Wonder, Go Golden Calwonder, Cayenne Long Slim, Cayenne Large Red Thick, Cherry Sweet, Red Cherry Small, Red Cherry Large Large), FresnoChilli Grande, Jalapeno, Habanero Pepper, Brick Kenu, Cayenne Pepper, Paprika, Bell Pepper and the like.
本発明においては、上記の原料トウガラシとして無辛味品種を用いることが好ましい。本発明における無辛味品種とは、辛くない品種のトウガラシを意味し、具体的には、CH−19甘、伏見甘長、ししとう、山科、万願寺、パプリカ、ピーマン等が例示できる。なかでも、カプシノイドを多量に含有し、かつ、辛味成分であるカプサイシノイドの含有量が少ない無辛味品種が望ましく、具体的には特にCH−19甘を用いることが好ましい。また、例えば、トウガラシ品種CH−19甘等と他のトウガラシ属植物との交配種であってもよい。 In the present invention, it is preferable to use a spicy variety as the raw material pepper. The non-spicy variety in the present invention means a non-spicy variety of capsicum, and specific examples include CH-19 sweet, Fushimi sweet long, shiso, Yamashina, Manganji, paprika, peppers and the like. Among these, a spicy cultivar containing a large amount of capsinoid and containing a small amount of capsaicinoid, which is a pungent component, is desirable. Specifically, it is particularly preferable to use CH-19 sweet. Further, for example, it may be a hybrid of a red pepper variety CH-19 sweet etc. and another red pepper plant.
上記の原料トウガラシは、1種類を単独で使用してもよく、2種以上を併用してもよい。また、原料トウガラシとしてはどの部位を用いてもよいが、特に、カプシノイドは種子に多く含まれているため、種子または種子を含む果実を用いることが好ましい。また、使用する原料トウガラシの形態としては、青果、乾燥物、乾燥粉砕物のいずれも使用できる。 One kind of the above-mentioned raw material pepper may be used alone, or two or more kinds thereof may be used in combination. Moreover, although any part may be used as raw material pepper, since the capsinoid is contained in many seeds especially, it is preferable to use the seed or the fruit containing a seed. Moreover, as a form of the raw material pepper, any of fruit and vegetables, a dried material, and a dry ground material can be used.
また、本発明に用いる原料としては、上記のトウガラシ以外に、カプシノイド含有植物であってもよい。このようなカプシノイドを含有する植物体とは、C19−甘のようなカプシノイドを多量に含有する植物であって種を問わない。このカプシノイド含有植物を発酵により分解することで、本発明の組成物を得ることができる。また、カプシノイド含有植物を加熱により分解しても、本発明の組成物を得ることができる。 Moreover, as a raw material used for this invention, a capsinoid containing plant other than said pepper may be sufficient. The plant body containing such capsinoid is a plant containing a large amount of capsinoid such as C19-sweet, regardless of species. The composition of the present invention can be obtained by decomposing this capsinoid-containing plant by fermentation. The composition of the present invention can also be obtained by decomposing a capsinoid-containing plant by heating.
次に、本発明における、上記のトウガラシ又はカプシノイド含有植物を処理する方法について説明する。なお、処理方法は発酵処理又は加熱処理が挙げられる。以下、発酵処理又は加熱処理後して得られた、発酵処理物又は加熱処理物を、併せて単に処理物ともいう。 Next, the method for treating the above-mentioned pepper or capsinoid-containing plant in the present invention will be described. In addition, the processing method includes fermentation treatment or heat treatment. Hereinafter, the fermented product or the heat-treated product obtained after the fermentation treatment or the heat treatment is also simply referred to as a treated product.
まず、上記の原料は、そのまま処理に供することも可能であるが、処理に供される原料の表面積を増加させて、効率よく原料を処理できる点で、予め原料を破砕することが好ましい。例えば、原料トウガラシをスライサーまたはダイサーでカットした後に、マスコロイダー、ブレンダー、摩砕ミルなどで、破砕片の粒径が、好ましくは100〜3000μm、より好ましくは200〜1000μmになるまで破砕する。必要に応じて、水、エタノールなどを適宜加えて破砕してもよい。 First, the raw material can be used for the treatment as it is, but it is preferable to crush the raw material in advance in that the raw material can be efficiently processed by increasing the surface area of the raw material used for the treatment. For example, after the raw pepper is cut with a slicer or a dicer, it is crushed with a mass collider, blender, grinding mill or the like until the particle size of the crushed pieces is preferably 100 to 3000 μm, more preferably 200 to 1000 μm. If necessary, it may be crushed by adding water, ethanol or the like as appropriate.
また、処理を効率よく行なうために、原料又はその破砕物に予め水を加えることが好ましい。加える水の量は、原料又はその破砕物の全質量に対し、好ましくは等量〜5倍量、より好ましくは2〜3倍量である。水を加えることによって発酵処理においては、菌の生育環境が好適になる。また、加熱処理においては熱の伝導効率が高まる。 Moreover, in order to perform a process efficiently, it is preferable to add water to a raw material or its crushed material beforehand. The amount of water added is preferably equivalent to 5 times, more preferably 2 to 3 times the total mass of the raw material or its crushed material. By adding water, the growth environment of the bacteria becomes suitable in the fermentation treatment. In addition, heat conduction efficiency is increased in the heat treatment.
原料を発酵処理する場合、従来公知の発酵方法が使用でき特に限定されない。これにより、微生物によって産生される有機酸などによるpHの変化などにより、カプシノイドが分解され易くなり、さらに微生物が分解物である脂肪酸を資化し、資化された脂肪酸は、菌体の代謝により、有機酸、アミノ酸などへさらに変換され得る。 When fermenting a raw material, a conventionally well-known fermentation method can be used and it does not specifically limit. This makes it easier for capsinoids to be decomposed due to changes in pH due to organic acids produced by microorganisms, etc., and microorganisms assimilate fatty acids that are decomposed products. It can be further converted to organic acids, amino acids and the like.
発酵は、乳酸発酵、クエン酸発酵、アルコール発酵、酢酸発酵、これらの組み合わせによる発酵などが挙げられる。発酵の種類に応じて、乳酸菌、酵母菌、酢酸菌などを上記の原料トウガラシ又はその破砕物と接触させる。 Examples of fermentation include lactic acid fermentation, citric acid fermentation, alcohol fermentation, acetic acid fermentation, and fermentation using a combination thereof. Depending on the type of fermentation, lactic acid bacteria, yeasts, acetic acid bacteria, and the like are brought into contact with the above-mentioned raw peppers or crushed materials thereof.
発酵の際の温度、時間、pH等の発酵条件や、原料量に対する菌の使用割合等は、使用する菌種、原料の種類、発酵条件等によって適宜設定可能であり特に限定されない。 Fermentation conditions such as temperature, time, and pH during fermentation, and the use ratio of bacteria with respect to the amount of raw material can be appropriately set depending on the type of bacteria used, the type of raw material, fermentation conditions, etc., and are not particularly limited.
発酵に用いる菌種としては特に限定されず、例えば、ビフィズス菌、L.カゼイ、L.ブルガリクス(ブルガリア菌)、S.サーモフィルス(サーモフィラス菌)、LG21、L.アシドフィルス、S.クレモリス、L.ヘルベティクス、S.ラクチス、S.ジアセチルラクティス、S.フェカーリス、ペディオコッカス・ハロフィルス、L.サケ、リューコノストックメセンテロイデス、S.フェカーリス、L.プランタルム、ラブレ菌等の乳酸菌、バチルス属菌等の納豆菌、アセトバクター属等の酢酸菌、ザイモモナス属等のザイモモナス菌、サッカロミセス・セレビッシェ、サケ、ウバルム、ルーキシイ等の酵母、アスペルギウス、クモノスカビ等のカビ、麹菌が挙げられる。これらの菌は、1種類を単独で使用してもよく、2種以上を併用してもよい。 The bacterial species used for fermentation is not particularly limited, and examples thereof include bifidobacteria and L. Casei, L. Bulgarix (Bulgaria), S. Thermophilus (thermophilus), LG21, L. Acidophilus, S.H. Cremoris, L.C. Helvetics, S.H. Lactis, S. Diacetyllactis, S. Fecarlis, Pediococcus halofilus, L. Salmon, Leuconostoc mesenteroides, S. Fecarlis, L. Plantarum, lactic acid bacteria such as Labrebacterium, natto bacteria such as Bacillus, acetic acid bacteria such as Acetobacter, zymomonas such as Zymomonas, yeasts such as Saccharomyces cerevisiae, salmon, ubalum and ruxii, molds such as Aspergius and Kumonskabi And bacilli. These bacteria may be used alone or in combination of two or more.
これらの中でも、乳酸菌を用いる乳酸発酵が好ましい。乳酸発酵は、カプシノイドを分解し、ならびに分解物を資化して有機酸を産生するだけでなく、発酵物を低いpHに維持できるため、他の雑菌の繁殖を防ぐことも可能である。また、乳酸菌により整腸作用を有する有機酸などが作られ、より胃腸機能改善効果の高い発酵物を得ることができる。 Among these, lactic acid fermentation using lactic acid bacteria is preferable. Lactic acid fermentation not only decomposes capsinoids but also assimilates the degradation products to produce organic acids, and can maintain the fermentation products at a low pH, thereby preventing the growth of other bacteria. Moreover, an organic acid having an intestinal regulating action is produced by lactic acid bacteria, and a fermented product with a higher gastrointestinal function improving effect can be obtained.
乳酸菌としては、ロイコノストック・メセントロイデス、ラクトバチルス・プランタラム、ラクトバチルス・ブレビス、ラクトバチルス・アシドフィルス、ラクトバチルス・カゼイ、ストレプトコッカス・サーモフィラス、ストレプトコッカス・フェカリス、ビフィドバクテリウム・ロンガムなどが挙げられ、これらの菌は、1種類を単独で使用してもよく、2種以上を併用してもよい。例えば、単独で用いる場合、ラクトバチルス・プランタラムが、その耐酸性、生育温度、および増殖速度の面から好適である。 Examples of lactic acid bacteria include Leuconostoc mescentroides, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus, Streptococcus faecalis, Bifidobacterium longum, etc. These bacteria may be used alone or in combination of two or more. For example, when used alone, Lactobacillus plantarum is preferred in terms of its acid resistance, growth temperature, and growth rate.
乳酸菌が優先的に増殖できる環境をつくるため、原料又はその破砕物のpHを予め低くしておくことも好ましい。例えば、ラクトバチルス・プランタラムでは、pH4.0程度に調整してから発酵を開始すれば、短期間でその発酵を終了できる。また、乳酸菌の優先的な生育のために、グルタミン酸またはその塩を加えてもよい。添加するグルタミン酸の量は、原料トウガラシまたはその破砕物全量に対して0.05〜1質量%程度、好ましくは0.2質量%程度である。 In order to create an environment in which lactic acid bacteria can proliferate preferentially, it is also preferable to lower the pH of the raw material or its crushed material in advance. For example, in Lactobacillus plantarum, if fermentation is started after adjusting to about pH 4.0, the fermentation can be completed in a short period of time. Further, glutamic acid or a salt thereof may be added for preferential growth of lactic acid bacteria. The amount of glutamic acid to be added is about 0.05 to 1% by mass, preferably about 0.2% by mass, based on the total amount of the raw pepper or its crushed material.
乳酸菌代謝性の糖を添加してもよい。この糖の添加は、糖分含量が少ない植物(1質量%未満)を発酵させる場合に有用である。あるいは、発酵の促進および飲料への甘味の付加という目的で糖を添加してもよい。添加される糖は、乳酸菌が生育および発酵に利用し得る糖であり、例えば、庶糖、ぶどう糖、果糖、麦芽糖などが挙げられるが、これらに限定されない。これらの糖は、糖分が植物の糖分と合わせて約1〜6質量%になるように加えることが好ましい。 Lactic acid bacteria metabolic sugars may be added. This addition of sugar is useful when fermenting a plant having a low sugar content (less than 1% by mass). Alternatively, sugar may be added for the purpose of promoting fermentation and adding sweetness to the beverage. The added sugar is a sugar that lactic acid bacteria can use for growth and fermentation, and examples thereof include, but are not limited to, sucrose, glucose, fructose, and maltose. These sugars are preferably added so that the sugar content is about 1 to 6% by mass with the sugar content of the plant.
乳酸菌は、上記原料又はその破砕物100質量部に対して、湿菌体質量で好ましくは0.005〜5.0質量部、さらに好ましくは0.01〜2.0質量部添加される。なお、乾燥した乳酸菌を用いる場合は、その生菌数にもよるが、乾燥重量で0.0005〜5.0質量部、好ましくは0.005〜3.0質量部であればよい。発酵温度は、通常4℃〜50℃である。発酵時間は、20℃〜50℃で発酵を行なう場合、12時間〜72時間、好ましくは24時間〜72時間である。また、原料としてトウガラシを用いる場合、その青臭みを抑えた発酵物を得るために4℃〜10℃で発酵を行なう場合は、5日間〜14日間である。 Lactic acid bacteria are preferably added in an amount of 0.005 to 5.0 parts by mass, and more preferably 0.01 to 2.0 parts by mass with respect to 100 parts by mass of the raw material or crushed material thereof. In addition, when using dry lactic acid bacteria, although it also depends on the number of living bacteria, it is 0.0005-5.0 mass parts by dry weight, Preferably it should just be 0.005-3.0 mass parts. The fermentation temperature is usually 4 ° C to 50 ° C. The fermentation time is 12 hours to 72 hours, preferably 24 hours to 72 hours when fermentation is performed at 20 ° C to 50 ° C. Moreover, when using a red pepper as a raw material, when performing fermentation at 4 to 10 degreeC in order to obtain the fermented product which suppressed the blue odor, it is 5 to 14 days.
乳酸発酵は、嫌気性条件下で行なうことが好ましい。嫌気性条件は、上記原料又はその破砕物を発酵槽に入れた後、脱気することにより、または発酵槽を密封するか、窒素、二酸化炭素などのガスで満たすか、減圧することにより、あるいはそれらを組み合わせることにより得られる。また、嫌気条件下で発酵を行なうことにより、得られる発酵処理物の風味も良くなる。 Lactic acid fermentation is preferably performed under anaerobic conditions. The anaerobic condition is that the raw material or its crushed material is put into a fermentor and then deaerated, or the fermenter is sealed, filled with a gas such as nitrogen or carbon dioxide, or decompressed, or It is obtained by combining them. Moreover, the flavor of the fermented processed material obtained by performing fermentation under anaerobic conditions also becomes good.
乳酸発酵は、糖を加えて発酵を停止させることができる。このような糖としては、糖アルコール(例えば、ソルビトール)、オリゴ糖(例えば、マルトオリゴ糖、キトオリゴ糖、フラクトオリゴ糖)などが挙げられる。このようなオリゴ糖は、整腸作用、う蝕の予防などに効果があり、得られる発酵処理物に機能性を付与し得る。 Lactic acid fermentation can be stopped by adding sugar. Examples of such sugars include sugar alcohols (for example, sorbitol), oligosaccharides (for example, maltooligosaccharide, chitooligosaccharide, fructooligosaccharide) and the like. Such oligosaccharides are effective for regulating the intestines, preventing caries, and the like, and can impart functionality to the obtained fermented product.
クエン酸発酵は、酵母を、上記原料又はその破砕物と好気的条件下で接触させて培養することによって行われる。酵母によって産生されるクエン酸も、発酵物のpHを低くし、カプシノイドの分解を促進し得る。 Citric acid fermentation is performed by culturing yeast in contact with the raw material or a crushed material thereof under aerobic conditions. Citric acid produced by yeast can also lower the pH of the fermentation and promote degradation of capsinoids.
酵母としては、清酒酵母、ワイン酵母、ビール酵母、パン酵母など呼ばれる酵母が挙げられる。好ましくは、サッカロミセス属、シゾサッカロミセス属などに属する酵母が用いられ、例えば、サッカロミセス・セレビシエ、サッカロミセス・パストリアヌス、シゾサッカロミセス・ポンベなどが挙げられる。特にアミノ酸やビタミンなどの有用物質を産生する点で、サッカロミセス・セレビシエおよびその単離株を用いることが好ましい。 Examples of yeast include yeast called sake yeast, wine yeast, beer yeast, baker's yeast and the like. Preferably, yeast belonging to the genus Saccharomyces, Schizosaccharomyces, etc. is used, and examples thereof include Saccharomyces cerevisiae, Saccharomyces pastorianus, Schizosaccharomyces pombe and the like. In particular, it is preferable to use Saccharomyces cerevisiae and its isolates in terms of producing useful substances such as amino acids and vitamins.
酵母は、原料又はその破砕物100質量部に対して、湿菌体質量で0.01〜15質量部、好ましくは0.1〜10質量部を添加する。なお、乾燥した酵母を用いる場合は、その生菌数にもよるが、乾燥重量で0.0005〜5.0質量部、好ましくは0.005〜3.0質量部であればよい。 Yeast adds 0.01-15 mass parts in a wet cell mass with respect to 100 mass parts of raw materials or its crushed material, Preferably 0.1-10 mass parts is added. In addition, when using dried yeast, although it is based also on the viable count, it may be 0.0005-5.0 mass parts by dry weight, Preferably it may be 0.005-3.0 mass parts.
クエン酸発酵は、原料又はその破砕物と酵母とを発酵槽に入れ、通気攪拌しながら、4℃〜40℃、好ましくは10℃〜35℃で24時間〜14日間行なう。 The citric acid fermentation is carried out at 4 ° C. to 40 ° C., preferably 10 ° C. to 35 ° C. for 24 hours to 14 days while the raw material or its crushed material and yeast are put into a fermenter and aerated.
アルコール発酵は、酵母を、上記原料トウガラシ又はその破砕物と嫌気条件下で接触させて培養することによって行われる。アルコール発酵に用いられる酵母の種類および量は、上記クエン酸発酵の場合と同様である。発酵条件も、嫌気条件にすること以外は、上記クエン酸発酵の場合と同様である。こうしてアルコール発酵で得られた発酵処理物は、さらに以下で述べる酢酸発酵に供することが好ましい。 Alcohol fermentation is performed by bringing yeast into contact with the raw material pepper or its crushed material under anaerobic conditions and culturing. The kind and amount of yeast used for alcoholic fermentation are the same as in the case of the citric acid fermentation. The fermentation conditions are the same as in the above citric acid fermentation except that the conditions are anaerobic. The fermented product thus obtained by alcohol fermentation is preferably subjected to acetic acid fermentation described below.
酢酸発酵は、上記原料又はその破砕物にアルコールを添加して、所定のアルコール濃度にした後、酢酸発酵し得る微生物(酢酸菌)添加して行われる。あるいは上記のアルコール発酵によって得られた発酵処理物に酢酸菌を添加して二段発酵させてもよい。 Acetic acid fermentation is performed by adding alcohol to the raw material or its crushed material to obtain a predetermined alcohol concentration, and then adding a microorganism (acetic acid bacterium) capable of acetic acid fermentation. Alternatively, a two-stage fermentation may be performed by adding acetic acid bacteria to the fermented product obtained by the above alcohol fermentation.
アルコール濃度は、酢酸菌が生育できる濃度であれば、どのような濃度であってもよく、発酵時間などを考慮して、10質量/容量%以下にすることが好ましく、1〜6質量/容量%が特に好ましい。 The alcohol concentration may be any concentration as long as the acetic acid bacteria can grow, and is preferably 10% by mass or less, and preferably 1 to 6% by mass in consideration of fermentation time. % Is particularly preferred.
酢酸菌としては、アセトバクター属に属する微生物、例えば、アセトバクター・アセチ、アセトバクター・パステウリアヌス、アセトバクター・ハンセニなどが挙げられる。 Examples of the acetic acid bacteria include microorganisms belonging to the genus Acetobacter, such as Acetobacter aceti, Acetobacter pasteurianus, Acetobacter hanseni, and the like.
酢酸菌は、適切な培地で15℃〜40℃、好ましくは、25℃〜35℃で、6〜48時間予備培養しておくことが好ましい。予備培養した酢酸菌は、例えば、次のようにして得ることができる。ポテト200g、破砕酵母30g、肝臓エキス25g、肉エキス5g、チオグリコール酸培地10g、グルコース5g、グリセロール15g、および炭酸カルシウム15gを含有する1Lの酢酸菌培地(pH7.0)に酢酸菌を添加して、15℃〜40℃で24時間予備培養する。次いで、培養物を遠心分離し、回収した菌を滅菌水で洗浄し、再度遠心分離し、上清を除去して、予備培養した酢酸菌を得る。 The acetic acid bacterium is preferably pre-cultured in an appropriate medium at 15 ° C. to 40 ° C., preferably at 25 ° C. to 35 ° C. for 6 to 48 hours. The pre-cultured acetic acid bacteria can be obtained, for example, as follows. Acetic acid bacteria are added to 1 L of acetic acid bacteria medium (pH 7.0) containing 200 g of potato, 30 g of crushed yeast, liver extract 25 g, meat extract 5 g, thioglycolic acid medium 10 g, glucose 5 g, glycerol 15 g, and calcium carbonate 15 g. And pre-culture at 15 to 40 ° C. for 24 hours. Next, the culture is centrifuged, and the collected bacteria are washed with sterilized water, centrifuged again, and the supernatant is removed to obtain pre-cultured acetic acid bacteria.
酢酸発酵は、攪拌培養、振盪培養、または静置培養のいずれでも行なうことができる。発酵温度は10℃〜40℃、好ましくは20℃〜35℃の間である。発酵時間は、酢酸菌の添加量に応じて適宜設定され、通常、1日〜1週間が好適である。 The acetic acid fermentation can be performed by stirring culture, shaking culture, or stationary culture. The fermentation temperature is between 10 ° C and 40 ° C, preferably between 20 ° C and 35 ° C. Fermentation time is suitably set according to the addition amount of acetic acid bacteria, and usually 1 day to 1 week is suitable.
なお、本発明においては、複数回の発酵工程を行なってもよい。すなわち、特定の菌で1次発酵させた後、更に異なる菌で2次発酵させてもよく、更に異なる菌で3次発酵させてもよい。 In the present invention, a plurality of fermentation steps may be performed. That is, after primary fermentation with a specific bacterium, secondary fermentation may be performed with a different bacterium, or tertiary fermentation may be performed with a different bacterium.
これにより、発酵に使用する菌の種類によって、それぞれの菌の持つ代謝活性が異なるため、新たに生成する機能性化合物も異なる。よって、複数の菌を発酵に使用することにより、複数の機能性化合物が生成するので、組成物の機能性をより向上することができる。 Thereby, since the metabolic activity which each microbe has differs by the kind of microbe used for fermentation, the functional compound newly produced | generated also differs. Therefore, since a several functional compound produces | generates by using a several microbe for fermentation, the functionality of a composition can be improved more.
また、発酵を複数回行なうことによって、前発酵で産生された機能性化合物が更に別の菌の代謝によって修飾されることにより、機能性を増強する効果や、前発酵で産生された機能性をもたない化合物が、別の菌の代謝によって機能性化合物に修飾される効果が考えられる。 In addition, by performing the fermentation multiple times, the functional compound produced in the pre-fermentation is further modified by the metabolism of another bacterium, thereby enhancing the functionality and the functionality produced in the pre-fermentation. An effect is considered in which a compound having no function is modified into a functional compound by metabolism of another bacterium.
また、発酵に使用する菌の種類によって、それぞれの菌の産生するビタミン類やアミノ酸類などの種類が異なるため、複数の菌を使用することにより、ビタミン類やアミノ酸類などを更に強化する効果が得られる。 In addition, since the types of vitamins and amino acids produced by each fungus differ depending on the type of fungus used for fermentation, the use of multiple fungi has the effect of further strengthening vitamins and amino acids. can get.
一方、上記の原料は、発酵以外に加熱処理してもよく、加熱処理を組み合わせて行ってもよい。例えば、原料トウガラシ又はその破砕物を加熱処理する場合、加熱処理は、原料トウガラシ又はその破砕物を、40℃〜120℃の範囲の温度で30分〜24時間加熱することによって行われる。 On the other hand, the above raw materials may be heat-treated other than fermentation, or may be performed in combination with heat-treatment. For example, when heat-treating raw material pepper or its crushed material, the heat treatment is performed by heating the raw material pepper or its crushed material at a temperature in the range of 40 ° C to 120 ° C for 30 minutes to 24 hours.
カプシノイドから効率よく分解物を生じさせるために、高い加熱温度で短時間で処理することが好ましい。例えば、40℃〜60℃にて3時間〜24時間、または60℃〜120℃にて30分間〜3時間処理することが好ましい。また、酢酸、焼成カルシウムなどを用いてpHを5〜6.5または8〜10に調整することにより、より低い加熱温度で処理することも可能である。このような高温かつ短時間での処理あるいは低温での処理により、カプシノイド以外の成分の変性(色素の褐変など)を避けることができる。 In order to efficiently produce a decomposition product from capsinoid, it is preferable to perform the treatment at a high heating temperature in a short time. For example, the treatment is preferably performed at 40 ° C. to 60 ° C. for 3 hours to 24 hours, or at 60 ° C. to 120 ° C. for 30 minutes to 3 hours. Moreover, it is also possible to process at a lower heating temperature by adjusting the pH to 5 to 6.5 or 8 to 10 using acetic acid, calcined calcium or the like. By such treatment at a high temperature in a short time or at a low temperature, modification of components other than capsinoids (such as browning of the pigment) can be avoided.
上記の発酵又は加熱処理時には、上記の原料以外に、アミノ酸、糖質、ビタミン、ミネラル等の添加物を適宜添加することができる。 In the above fermentation or heat treatment, additives such as amino acids, carbohydrates, vitamins, minerals and the like can be appropriately added in addition to the above raw materials.
具体的には、アミノ酸としては、アラニン、アルギニン、アスパラギン酸、アスパラギン、システイン、グルタミン酸、グルタミン、グリシン、ヒスチジン、イソロイシン、ロイシン、リジン、メチオニン、フェニルアラニン、プロリン、セリン、スレオニン、トリプトファン、チロシン、バリン等が例示できる。 Specifically, amino acids include alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, etc. Can be illustrated.
糖質としては、ブドウ糖、果糖、ガラクトース等の単糖類、麦芽糖、ショ糖、乳糖等の二糖類、デンプン、グリコーゲン、セルロース、ヘミセルロース、ペクチン等の多糖類が例示できる。 Examples of the saccharide include monosaccharides such as glucose, fructose and galactose, disaccharides such as maltose, sucrose and lactose, and polysaccharides such as starch, glycogen, cellulose, hemicellulose and pectin.
ビタミンとしては、ビタミンA、ビタミンB、ビタミンB1、ビタミンB2、ビタミンB6、ビタミンB12、ビタミンC、ビタミンD、ビタミンE、ビタミンF、ビタミンH、ビタミンK、ビタミンP、パントテン酸、コリン、葉酸、イノシトール、ナイアシン、パラアミノ安息香酸(PABA)等が例示できる。 As vitamins, vitamin A, vitamin B, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin F, vitamin H, vitamin K, vitamin P, pantothenic acid, choline, folic acid, Examples include inositol, niacin, paraaminobenzoic acid (PABA), and the like.
ミネラルとしては、塩化ナトリウム、塩化カリウム、塩化カルシウム、塩化マグネシウム等が例示できる。 Examples of minerals include sodium chloride, potassium chloride, calcium chloride, magnesium chloride and the like.
なお、上記の添加物は1種類のみを添加してもよく、2種類以上を併用して添加してもよい。 In addition, said additive may add only 1 type and may add it in combination of 2 or more types.
上記加熱処理および発酵処理は、組み合わせて行っても良い。発酵処理前に加熱処理を行なうと、加熱処理によって予め脂肪酸が生成されているため、発酵処理のより早い段階で脂肪酸が資化され、短時間で香りなどの嗜好性を高めることができる。特に、酵母や酢酸菌を用いて発酵を行なう場合は、発酵処理前に加熱処理を行なうことによって、雑菌の繁殖を抑えることができる。 The above heat treatment and fermentation treatment may be performed in combination. When the heat treatment is performed before the fermentation treatment, since the fatty acid is previously generated by the heat treatment, the fatty acid is assimilated at an earlier stage of the fermentation treatment, and the palatability such as aroma can be enhanced in a short time. In particular, when fermentation is performed using yeast or acetic acid bacteria, propagation of miscellaneous bacteria can be suppressed by performing a heat treatment before the fermentation treatment.
このようにして得られた発酵処理物又は加熱処理物は、上記の処理後の残渣を除去してそのまま用いてもよい。 The fermentation-treated product or the heat-treated product thus obtained may be used as it is after removing the residue after the above treatment.
また、この組成物は、水、エタノールなどに溶解するため、処理物から抽出を行い、得られた抽出物(エキス)として用いてもよい。 Moreover, since this composition melt | dissolves in water, ethanol, etc., you may extract from a processed material and may use it as the obtained extract (extract).
この抽出物は、処理物を必要に応じて粉砕し、水、エタノールなどの溶媒を加えて抽出を行い、当業者が通常用いる方法、例えば、遠心分離、濾過などにより処理物の残渣を除去することによって得られる。 For this extract, the treated product is pulverized as necessary, extracted by adding a solvent such as water or ethanol, and the residue of the treated product is removed by a method commonly used by those skilled in the art, for example, centrifugation, filtration, etc. Can be obtained.
なお、原料を粉砕せずに加熱処理および発酵処理の少なくとも1つによる処理を行った場合には、原料中のカプシノイド及び/又はその分解物の抽出を容易にするために、上記処理後に粉砕してから抽出を行ってもよい。 In addition, when processing by at least one of heat treatment and fermentation treatment is performed without pulverizing the raw material, the raw material is pulverized after the above-described processing in order to facilitate the extraction of capsinoids and / or degradation products thereof. Extraction may be performed after that.
抽出方法としては特に限定されず、例えば従来公知の有機溶媒抽出法等を用いることができる。また、精製によってカプサイシノイドやカプシノイド等の純度を向上してもよい。このような抽出、精製の方法としては、例えば、特開2002−226445号に記載されている抽出方法等を用いることができる。 It does not specifically limit as an extraction method, For example, a conventionally well-known organic solvent extraction method etc. can be used. Further, the purity of capsaicinoid, capsinoid, etc. may be improved by purification. As such extraction and purification methods, for example, the extraction method described in JP-A No. 2002-226445 can be used.
このようにして得られた組成物は、半練り状(ペースト状)、粉体、液体等の形態として得ることができる。さらに、抽出物は、抽出に用いた溶媒の一部または全部を除去して、エキスとすることもできる。 The composition thus obtained can be obtained in the form of semi-kneaded (paste), powder, liquid or the like. Furthermore, the extract can also be made into an extract by removing part or all of the solvent used for extraction.
本発明の組成物は、必要に応じて、殺菌処理して保存する。殺菌処理は、気流殺菌、高圧殺菌、加熱殺菌などの当業者が通常用いる方法により行われ得る。殺菌は、各種の栄養分を保持するために、できるだけ低温、短時間で行なうことが好ましい。 The composition of the present invention is sterilized and stored as necessary. The sterilization treatment can be performed by a method commonly used by those skilled in the art, such as air sterilization, high-pressure sterilization, and heat sterilization. Sterilization is preferably performed at as low a temperature as possible in order to retain various nutrients.
本発明の組成物はまた、乾燥、粉末化して、乾燥形態の食品素材、例えば、そのまま乾燥して粉末としたり、濾過して得られた液を乾燥したエキス末とすることができる。乾燥方法は、当業者が一般的に用いる種々の方法が採用されるが、凍結乾燥、噴霧乾燥が好ましく用いられる。噴霧乾燥を行なう場合、必要に応じてデキストリン、シクロデキストリン、デンプン、マルトースのような賦形剤を添加して行われる。好適にはデキストリンが用いられ、組成物とデキストリンとの比は、質量比で1:5〜10:1が好ましい。濾過して得られた液を乾燥する場合、この液とデキストリンとの比は、質量比で1:10〜5:1が好ましい。 The composition of the present invention can also be dried and pulverized to form a dry form food material, for example, a powder by drying as it is, or a liquid obtained by filtration to obtain a dried extract powder. As a drying method, various methods generally used by those skilled in the art are adopted, and lyophilization and spray drying are preferably used. When spray drying is performed, an excipient such as dextrin, cyclodextrin, starch or maltose is added as necessary. Preferably, dextrin is used, and the ratio of composition to dextrin is preferably 1: 5 to 10: 1 by mass ratio. When drying the liquid obtained by filtration, the ratio of this liquid and dextrin is preferably 1:10 to 5: 1 by mass ratio.
また、本発明の組成物は、カプシノイド含有植物を用いることが好ましい。ここで、カプシノイド含有植物の主な成分であるカプシノイドは加水分解されて、主にバリニルアルコールと脂肪酸とに分解される。これらの成分は、例えば、原料として用いる通常の辛味を有するトウガラシ中にはほとんど含有されていない物質であり、新たな機能や生理活性の増強作用を得ることができる。 The composition of the present invention preferably uses a capsinoid-containing plant. Here, capsinoids, which are the main components of capsinoid-containing plants, are hydrolyzed and mainly decomposed into valinyl alcohol and fatty acids. These components are substances that are hardly contained in, for example, the usual pungent pepper used as a raw material, and can obtain a new function or an enhancing action of physiological activity.
カプシノイドは、上記の発酵又は加熱処理によって主にバリニルアルコールと脂肪酸に分解されていく。本発明の組成物中のカプシノイドの分解物の含有量は、バニリルアルコールの含有量を指標として測定され得る。理論的には、1molのカプシノイドが分解すると、1molのバニリルアルコールが生成され得る。したがって、バニリルアルコールの含有量を測定することによって、カプシノイドの分解率およびカプシノイドの分解物の生成量を知ることができる。バニリルアルコールは、例えば、HPLCによって測定し得る。 Capsinoids are decomposed mainly into valinyl alcohol and fatty acids by the above fermentation or heat treatment. The content of the capsinoid degradation product in the composition of the present invention can be measured using the content of vanillyl alcohol as an index. Theoretically, when 1 mol of capsinoid is decomposed, 1 mol of vanillyl alcohol can be produced. Therefore, by measuring the content of vanillyl alcohol, it is possible to know the degradation rate of capsinoid and the amount of capsinoid degradation product produced. Vanillyl alcohol can be measured, for example, by HPLC.
このようにして得られたカプシノイドの分解物を含有する組成物は、カプシノイドの分解物をバニリルアルコールを指標として、乾燥質量換算で0.05〜0.3質量%含有することが好ましい。このバニリルアルコールの含有量は、処理前の含有量に比べて、1.5倍〜25倍、好ましくは2〜20倍に相当する。 The composition containing the capsinoid degradation product thus obtained preferably contains 0.05 to 0.3 mass% of the capsinoid degradation product in terms of dry mass using vanillyl alcohol as an index. The content of this vanillyl alcohol corresponds to 1.5 to 25 times, preferably 2 to 20 times, compared with the content before the treatment.
次に、上記の処理物を含有する組成物の用途について説明する。この組成物は、風味に優れ、ビタミンやアミノ酸が増強され、カプサイシノイドの辛さや刺激性が少なくなり、更に、毒性も認められずに安全であることから、食品、医薬品、医薬部外品又は化粧品より選択される1種の原料として好ましく用いられる。 Next, the use of the composition containing said processed material is demonstrated. This composition is excellent in flavor, vitamins and amino acids are enhanced, capsaicinoids are less spicy and irritating, and safe without toxicity, so foods, pharmaceuticals, quasi drugs or cosmetics It is preferably used as one kind of raw material selected more.
すなわち、処理物を含有する組成物は、抗疲労効果、体力増強効果(滋養強壮効果)、抗肥満効果(痩身効果)、抗酸化効果(抗老化効果)、美肌効果、美白効果等が得られ、一般的な個体の栄養状況の改善、健康増進、美容に有用である。 That is, the composition containing the treated product has an anti-fatigue effect, a physical strength enhancing effect (nourishing tonic effect), an anti-obesity effect (slimming effect), an antioxidant effect (anti-aging effect), a skin beautifying effect, a whitening effect, etc. It is useful for improving the nutritional status of general individuals, promoting health and beauty.
また、特に、カプシノイド分解物由来の成分によって従来の原料トウガラシが持ち得ない新規な機能(例えば、リパーゼ活性阻害作用、鎮静作用、強壮作用)を有する。例えば、抗肥満剤として摂取した場合には、非摂取時に対し10〜20%の体重増加抑制効果が得られる。この抗肥満剤としての有効成分はいまだ明らかではないが、カプシノイドの分解物の一つ(例えば、バニリルアルコールなど)が関与しているものと考えられる。 In particular, it has a novel function (for example, lipase activity inhibitory action, sedative action, tonic action) that cannot be possessed by conventional raw peppers due to components derived from capsinoid degradation products. For example, when ingested as an anti-obesity agent, a 10-20% weight gain inhibitory effect is obtained with respect to non-ingestion. Although this active ingredient as an anti-obesity agent is not yet clear, it is considered that one of capsinoid degradation products (for example, vanillyl alcohol) is involved.
また、例えば、酵母を用いて発酵処理を行った場合は、組成物中に酵母が産生するアミノ酸、タンパク質、ビタミン類などが含まれるため、栄養価が高く嗜好性に優れている。 In addition, for example, when fermentation is performed using yeast, the composition contains amino acids, proteins, vitamins, and the like produced by the yeast, and thus has high nutritional value and excellent palatability.
医薬品又は医薬部外品として投与する形態としては、経口又は非経口的に投与することができる。この場合、その投与形態にあわせ、薬学的に許容される、例えばゼラチン等の添加剤を加えて製剤化することも可能である。 As a form administered as a pharmaceutical or a quasi-drug, it can be administered orally or parenterally. In this case, it is possible to add a pharmaceutically acceptable additive such as gelatin in accordance with the administration form.
製剤の形態としては、例えば、錠剤、カプセル剤、顆粒剤、散剤若しくは坐薬等の固形製剤でもよく、ペースト状として用いてもよく、乳化液、スプレー、シロップ剤、エリキシル剤若しくは注射剤等の液体製剤であってもよく、貼布剤、軟膏等として用いてもよい。 The form of the preparation may be, for example, a solid preparation such as a tablet, capsule, granule, powder or suppository, or may be used as a paste, or a liquid such as an emulsion, spray, syrup, elixir or injection. It may be a preparation, and may be used as a patch, ointment or the like.
なお、上記の処理物を含有する組成物を抗疲労剤、体力増強剤、抗肥満剤、抗酸化剤、美肌剤、美白剤として用いる場合の有効投与量は、未抽出の原料乾燥品換算で、0.0001〜10000g/1人1日であり、好ましくは0.01〜100g/1人1日である。 In addition, the effective dosage when using the composition containing the above-mentioned treated product as an anti-fatigue agent, physical strength enhancer, anti-obesity agent, antioxidant, skin beautifying agent, whitening agent is in terms of unextracted raw material dried product 0.0001 to 10000 g / day per person, preferably 0.01 to 100 g / day per person.
上記の処理物を含有する組成物を化粧品に添加した場合には、上記のような各種の生理活性を有する化粧品として利用することができる。化粧品としての形態も特に限定されず、液体、ジェル、粉末、乳化液、スプレー、軟膏等として用いることができる。 When a composition containing the processed product is added to a cosmetic, it can be used as a cosmetic having various physiological activities as described above. The form as a cosmetic is not particularly limited, and can be used as a liquid, gel, powder, emulsion, spray, ointment and the like.
この場合、上記の処理物を含有する組成物を美肌剤又は美白剤として用いる場合の有効な量としては、未抽出の原料乾燥品換算で、化粧品全体に対して0.00001〜50質量%含有することが好ましく、0.001〜30質量%含有することがより好ましく、0.01〜20質量%含有することがさらに好ましい。 In this case, as an effective amount when the composition containing the processed product is used as a skin beautifying agent or a whitening agent, 0.00001 to 50% by mass based on the entire cosmetic product in terms of unextracted raw material dry product It is preferable to contain it, it is more preferable to contain 0.001-30 mass%, and it is more preferable to contain 0.01-20 mass%.
特に、美肌剤、美白剤がチロシナーゼ阻害効果を有するものとして経口摂取する場合は、通常、カプシノイドの分解物が、バニリルアルコールの一日の摂取量に換算して、好ましくは0.001mg〜10mg、より好ましくは0.005mg〜1mgとなるように含有される。この摂取量は、例えば、トウガラシCH−19甘として乾燥質量換算で、好ましくは約0.001g〜10g、より好ましくは0.005g〜1gに相当する。 In particular, when the skin beautifying agent or whitening agent is orally ingested as having a tyrosinase inhibitory effect, the capsinoid degradation product is usually preferably 0.001 mg to 10 mg in terms of the daily intake of vanillyl alcohol. And more preferably 0.005 mg to 1 mg. This ingestion amount is, for example, equivalent to about 0.001 g to 10 g, more preferably 0.005 g to 1 g in terms of dry mass as capsicum CH-19 sweet.
この場合、美肌剤、美白剤はカプシノイドの分解物を含有するため、従来の原料が持ち得ない、優れたチロシナーゼ阻害作用を有する。さらに、香りや風味などの嗜好性に優れ、カプサイシンのような刺激性を持つ物質をほとんど含有しない。そのため、シミ・そばかすの改善などを目的とする、美肌剤、美白剤として利用され得る。 In this case, since the skin beautifying agent and whitening agent contain a capsinoid degradation product, it has an excellent tyrosinase inhibitory action that conventional raw materials cannot have. Furthermore, it has excellent palatability such as aroma and flavor, and contains almost no stimulating substance such as capsaicin. Therefore, it can be used as a skin beautifying agent or a whitening agent for the purpose of improving spots and freckles.
上記の処理物を含有する組成物は、香りがよく、リパーゼ活性阻害作用などを有するだけでなく、カプサイシンのような刺激性を持つ物質をほとんど含有しないため、医薬部外品、化粧品、トイレタリー用品などに広く適用し得る。例えば、化粧水、化粧クリーム、乳液、パック、ヘアトニック、シャンプー、ヘアリンス、トリートメント、ボディーシャンプー、先顔剤、石鹸、ファンデーション、口紅、育毛剤、軟膏、入浴剤、歯磨剤、マウスウウォッシュ、シップ、ゲルなどが挙げられる。 The composition containing the above-mentioned processed product has a good fragrance, has a lipase activity inhibitory action and the like, and contains almost no stimulating substance such as capsaicin, so that it is a quasi-drug, cosmetic, toiletry product. It can be widely applied to. For example, lotion, cosmetic cream, milky lotion, pack, hair tonic, shampoo, hair rinse, treatment, body shampoo, face preparation, soap, foundation, lipstick, hair restorer, ointment, bath preparation, dentifrice, mouthwash, ship And gel.
また、上記の処理物を含有する組成物を食品に添加した場合には、上記の抗疲労効果、体力増強効果、抗肥満効果、抗酸化効果のような各種の生理活性効果を有する健康食品、機能性食品又は栄養補助食品として利用することができる。 In addition, when a composition containing the treated product is added to a food, a health food having various physiological activity effects such as the anti-fatigue effect, the physical strength enhancing effect, the anti-obesity effect, and the antioxidant effect, It can be used as a functional food or a dietary supplement.
また、組成物自身の風味が改善されるとともに、食品等に添加した場合には食品全体としての風味が改善されるという、風味改善効果等に優れる組成物として利用することができる。 Moreover, while improving the flavor of composition itself, when added to foodstuff etc., it can utilize as a composition excellent in the flavor improvement effect etc. that the flavor as the whole foodstuff is improved.
食品としては、種々の食品、例えば、固体、液体、ゾル、ゲル、粉末及び顆粒状食品に任意に配合することが可能である。配合は従来公知の製造方法によって行なうことができ、例えば、特開平11−246478号公報に記載されているような方法により、チョコレートや焼菓子等の固体食品、スポーツ飲料などの液体食品等に容易に配合することができる。なお、上記の組成物は、未抽出の原料乾燥品換算で、食品全体に対して0.00001〜100質量%含有することが好ましく、0.01〜70質量%含有することがより好ましい。また、風味改善剤として用いる場合の添加量としては食品に対して0.00001〜70質量%含有することが好ましく、0.001〜30質量%含有することがより好ましく、0.01〜10質量%含有することがさらに好ましい。 As the food, it can be arbitrarily mixed in various foods such as solid, liquid, sol, gel, powder and granular food. The blending can be performed by a conventionally known production method. For example, it can be easily applied to a solid food such as chocolate or baked confectionery or a liquid food such as a sports drink by a method described in JP-A-11-246478. Can be blended. In addition, it is preferable to contain 0.00001-100 mass% with respect to the whole foodstuff, and, as for said composition, it is more preferable to contain 0.01-70 mass% in conversion of the unextracted raw material dried product. Moreover, as addition amount in the case of using as a flavor improving agent, it is preferable to contain 0.00001-70 mass% with respect to foodstuffs, It is more preferable to contain 0.001-30 mass%, 0.01-10 mass% % Content is more preferable.
また、上記の処理物を含有する組成物の添加形態としては、例えば、デキストリン、コーンスターチ、乳糖等の各種の賦形剤類や乳化剤等の副原料と共に、組成物を混合、造粒又はカプセル化等をすることにより製造してもよく、また、必要に応じて、保存料や香料などを添加することもできる。 In addition, as an added form of the composition containing the processed product, for example, the composition is mixed, granulated, or encapsulated with various excipients such as dextrin, corn starch, and lactose, and auxiliary materials such as an emulsifier. Etc., and preservatives and fragrances can be added as necessary.
なかでも、食物繊維(アルギン酸、難消化性デキストリン、グアガム酵素分解物、グルコマンナンなど)、コラーゲン、ショウガ抽出物、高麗人参エキス、プロポリス、ローヤルゼリー、ニンニク抽出物、ガラナ、パフィア、カテキン、カフェイン、カワラタケ抽出物、カンゾウ抽出物、キチン、キトサン、キナ抽出物、キラヤ抽出物、グルコサミン、クワ抽出物、ゲンチアナ抽出物、コウジ酸、ダイズサポニン、タウリン、タンニン、チャ抽出物、テオブロミン、トレハロース、パフィア抽出物、ヒメマツタケ抽出物、ブドウ果皮抽出物、ブドウ種子抽出物、ブラジルカンゾウ抽出物、プロポリス抽出物、ラクトフェリン濃縮物、ルチン、クロレラ、ココア、ブルーベリー色素、トマト色素、クレアチン、コエンエンザイムQ10、コンドリチン硫酸、ゼラチン、ドコサヘキサエン酸(DHA)、ホスファチジルセリン、リノール酸、リノレン酸、イヌリン、オリゴ糖、γ―アミノ酪酸、イコサペント酸(EPA)、コエンザイムA、アントシアニジン、オクタコサノール、スクワレン、リグナン、アリノコ、ヤツメウナギ、タツノオトシゴ、カキ(牡蠣)、肝油、魚油、シジミ、スッポン、ハチノコ、マムシ、香辛料抽出物、乳酸菌、ビフィズス菌、ビール酵母等の機能性素材を添加することが好ましい。このような機能性素材を加えることで、更なる健康増進効果を得ることができる。 Among them, dietary fiber (alginic acid, indigestible dextrin, guar gum enzyme degradation product, glucomannan, etc.), collagen, ginger extract, ginseng extract, propolis, royal jelly, garlic extract, guarana, paffia, catechin, caffeine, Kawaratake extract, Licorice extract, chitin, chitosan, quina extract, Quillaja extract, glucosamine, mulberry extract, gentian extract, kojic acid, soybean saponin, taurine, tannin, tea extract, theobromine, trehalose, paffia extract , Matsutake extract, grape skin extract, grape seed extract, Brazilian licorice extract, propolis extract, lactoferrin concentrate, rutin, chlorella, cocoa, blueberry pigment, tomato pigment, creatine, coenzyme Q10, condo Chin sulfate, gelatin, docosahexaenoic acid (DHA), phosphatidylserine, linoleic acid, linolenic acid, inulin, oligosaccharide, γ-aminobutyric acid, icosapentoic acid (EPA), coenzyme A, anthocyanidins, octacosanol, squalene, lignan, alinoko, lamprey It is preferable to add functional materials such as seahorse, oysters, oysters, liver oil, fish oil, shijimi, suppon, honeybee, viper, spice extract, lactic acid bacteria, bifidobacteria and brewer's yeast. By adding such a functional material, a further health promotion effect can be obtained.
また、種々の調味料、例えば、グラニュー糖、蜂蜜、ソルビットなどの甘味料、アルコール、クエン酸、リンゴ酸、酒石酸などの酸味料、香料、色素などを加えて、好みの味に調整することができる。 In addition, various seasonings, for example, sweeteners such as granulated sugar, honey, and sorbit, acidulants such as alcohol, citric acid, malic acid, and tartaric acid, flavorings, and pigments can be added to adjust the taste to your liking. it can.
また、上記の組成物は、他の発酵ジュースや野菜ジュースなど、例えば人参ジュースあるいは混合野菜ジュースと混合すれば、更に栄養価の高いジュースとすることができる。混合割合は任意である。また、この混合ジュースは、低pHであれば、120℃、4分の完全殺菌をしなくても、100℃以下の殺菌条件で殺菌できる。例えば、pHが4.0以下の場合では、65℃、10分相当の殺菌条件で十分に殺菌できる。本発明の組成物は、他の製法により得られた液と、または野菜ジュースなどと混合して食品に含ませることもできる。例えば、寒天などに混合してゼリーとすることもでき、シャーベット、フローズンヨーグルトあるいはアイスクリームとすることもできる。 Further, the above composition can be made into a juice having higher nutritional value by mixing with other fermented juice or vegetable juice such as carrot juice or mixed vegetable juice. The mixing ratio is arbitrary. In addition, this mixed juice can be sterilized under sterilization conditions of 100 ° C. or less without complete sterilization at 120 ° C. for 4 minutes if the pH is low. For example, when the pH is 4.0 or less, it can be sufficiently sterilized under sterilization conditions corresponding to 65 ° C. and 10 minutes. The composition of this invention can also be mixed with the liquid obtained by the other manufacturing method, or vegetable juice etc., and can also be included in a foodstuff. For example, it can be mixed with agar to make a jelly, or a sorbet, frozen yogurt or ice cream.
以下、実施例及び比較例を挙げて本発明をさらに具体的に説明するが、実施例は本発明を何ら限定するものではない。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, an Example does not limit this invention at all.
(実施例1)
原料トウガラシとして「伏見甘長」及び「CH−19甘」を用い、それぞれ水洗後、天日にて乾燥させて乾燥トウガラシとした。
(Example 1)
“Fushimi Akanecho” and “CH-19 Ama” were used as raw peppers, respectively, washed with water and dried in the sun to obtain dried peppers.
乾燥したそれぞれのトウガラシをフードプロセッサーで粉砕し、乾燥トウガラシ粉末を調製した後、それぞれの乾燥トウガラシ粉末を質量比1:1で混合した。 Each dried pepper was pulverized with a food processor to prepare a dried pepper powder, and then each dried pepper powder was mixed at a mass ratio of 1: 1.
この乾燥トウガラシ粉末1kgあたり、水1000ml及び乾燥ビフィズス菌末1gを添加し、さらにグルコース10gを添加し、良く攪拌し、雑菌の入らない環境下で、30℃×48時間発酵後、80℃で1分間殺菌し1次発酵トウガラシを得た。 To 1 kg of this dried pepper powder, add 1000 ml of water and 1 g of dried bifidobacteria powder, add 10 g of glucose, stir well, ferment at 30 ° C. for 48 hours in an environment free from various bacteria, and then add 1 at 80 ° C. The mixture was sterilized for 1 minute to obtain a primary fermented pepper.
この1次発酵トウガラシを遠心分離し、上清液を回収、加熱、濃縮し、さらに加熱殺菌して1次発酵トウガラシ抽出物を得た。 The primary fermented pepper was centrifuged, and the supernatant was collected, heated and concentrated, and further heat-sterilized to obtain a primary fermented pepper extract.
(実施例2)
実施例1の1次発酵トウガラシに乾燥酵母菌末1gを添加し、さらにグルコース5gを添加し、良く攪拌し、雑菌の入らない環境下で、30℃×48時間発酵後、80℃で1分間殺菌し2次発酵トウガラシを得た。
(Example 2)
Add 1 g of dry yeast powder to the primary fermented pepper of Example 1, add 5 g of glucose, stir well, ferment at 30 ° C. for 48 hours in an environment free from various bacteria, and then at 80 ° C. for 1 minute. Sterilized to obtain secondary fermented pepper.
この2次発酵トウガラシを遠心分離し、上清液を回収、加熱、濃縮し、さらに加熱殺菌して2次発酵トウガラシ抽出物を得た。 The secondary fermented pepper was centrifuged, and the supernatant was collected, heated and concentrated, and further heat sterilized to obtain a secondary fermented pepper extract.
(実施例3)
実施例2の2次発酵トウガラシに乾燥納豆菌末1gを添加し、さらに食塩2gを添加し、良く攪拌し、雑菌の入らない環境下で、30℃×48時間発酵後、80℃で1分間殺菌し3次発酵トウガラシを得た。
Example 3
Add 1g of dried natto powder to the secondary fermented pepper of Example 2, add 2g of salt, stir well, ferment at 30 ° C for 48 hours in an environment free of miscellaneous bacteria, then at 80 ° C for 1 minute Sterilized to obtain tertiary fermented pepper.
この3次発酵トウガラシを遠心分離し、上清液を回収、加熱、濃縮し、さらに加熱殺菌して3次発酵トウガラシ抽出物を得た。 The tertiary fermented pepper was centrifuged, and the supernatant was recovered, heated and concentrated, and further heat sterilized to obtain a tertiary fermented pepper extract.
(実施例4)
原料トウガラシとして「八房辛」、「万願寺」及び「CH−19甘」を用い、それぞれ水洗後、天日にて乾燥させて乾燥トウガラシとした。
(Example 4)
As raw material peppers, "Hachiboshi", "Manganji" and "CH-19 Amami" were used, and each was washed with water and dried in the sun to obtain dried pepper.
乾燥したそれぞれのトウガラシをフードプロセッサーで粉砕し、乾燥トウガラシ粉末を調製した後、それぞれの乾燥トウガラシ粉末を質量比1:1:1で混合した。 Each dried pepper was pulverized with a food processor to prepare a dried pepper powder, and each dried pepper powder was mixed at a mass ratio of 1: 1: 1.
この乾燥トウガラシ粉末1kgあたり、水1000ml及び乾燥ビフィズス菌末1gを添加し、さらにグルコース10gを添加し、良く攪拌し、雑菌の入らない環境下で、30℃×48時間発酵後、80℃で1分間殺菌し1次発酵トウガラシを得た。 To 1 kg of this dried pepper powder, add 1000 ml of water and 1 g of dried bifidobacteria powder, add 10 g of glucose, stir well, ferment at 30 ° C. for 48 hours in an environment free from various bacteria, and then add 1 at 80 ° C. The mixture was sterilized for 1 minute to obtain a primary fermented pepper.
この1次発酵トウガラシを遠心分離し、上清液を回収、加熱、濃縮し、さらに加熱殺菌して1次発酵トウガラシ抽出物を得た。 The primary fermented pepper was centrifuged, and the supernatant was collected, heated and concentrated, and further heat-sterilized to obtain a primary fermented pepper extract.
(実施例5)
実施例4の1次発酵トウガラシに乾燥酵母菌末1gを添加し、さらにグルコース5gを添加し、良く攪拌し、雑菌の入らない環境下で、30℃×48時間発酵後、80℃で1分間殺菌し2次発酵トウガラシを得た。
(Example 5)
Add 1 g of dry yeast powder to the primary fermented pepper of Example 4, add 5 g of glucose, stir well, ferment at 30 ° C. for 48 hours in an environment free from various bacteria, and then at 80 ° C. for 1 minute. Sterilized to obtain secondary fermented pepper.
この2次発酵トウガラシを遠心分離し、上清液を回収、加熱、濃縮し、さらに加熱殺菌して2次発酵トウガラシ抽出物を得た。 The secondary fermented pepper was centrifuged, and the supernatant was collected, heated and concentrated, and further heat sterilized to obtain a secondary fermented pepper extract.
(実施例6)
実施例5の2次発酵トウガラシに乾燥納豆菌末1gを添加し、さらに食塩2gを添加し、良く攪拌し、雑菌の入らない環境下で、30℃×48時間発酵後、80℃で1分間殺菌し3次発酵トウガラシを得た。
(Example 6)
Add 1 g of dried natto powder to the secondary fermented pepper of Example 5, add 2 g of salt, stir well, ferment at 30 ° C. for 48 hours in an environment free from various bacteria, and then at 80 ° C. for 1 minute. Sterilized to obtain tertiary fermented pepper.
この3次発酵トウガラシを遠心分離し、上清液を回収、加熱、濃縮し、さらに加熱殺菌して3次発酵トウガラシ抽出物を得た。 The tertiary fermented pepper was centrifuged, and the supernatant was recovered, heated and concentrated, and further heat sterilized to obtain a tertiary fermented pepper extract.
(比較例1)
実施例1において1次発酵を行なわない以外は、実施例1と同様な条件でトウガラシ及びトウガラシ抽出物を得た。
(Comparative Example 1)
A red pepper and red pepper extract were obtained under the same conditions as in Example 1 except that primary fermentation was not performed in Example 1.
(比較例2)
実施例4において1次発酵を行なわない以外は、実施例4と同様な条件でトウガラシ及びトウガラシ抽出物を得た。
(Comparative Example 2)
A red pepper and red pepper extract were obtained under the same conditions as in Example 4 except that primary fermentation was not performed in Example 4.
<調剤例1>(散剤の調製)
実施例1の1次発酵トウガラシ抽出物を、スプレードライにて乾燥粉末(発酵トウガラシ抽出末)とした。
<Dispensing example 1> (Preparation of powder)
The primary fermented pepper extract of Example 1 was made into a dry powder (fermented pepper extract powder) by spray drying.
この発酵トウガラシ抽出末、賦形剤(乳糖)を、下記の表1に示す処方に従って秤量し、これらを乳鉢に入れて混ぜ、混合粉末を篩に数回通すことにより散剤を調製した(発酵トウガラシ抽出末50質量%含有、0.2g/散剤)。 This fermented pepper extract powder and excipient (lactose) were weighed according to the formulation shown in Table 1 below, mixed in a mortar, and a powder was prepared by passing the mixed powder through a sieve several times (fermented pepper) Extraction powder 50 mass% containing, 0.2g / powder).
<調剤例2>(顆粒剤の調製)
実施例2の2次発酵トウガラシ抽出物を、スプレードライにて乾燥粉末(発酵トウガラシ抽出末)とした。
<Dispensing example 2> (Preparation of granules)
The secondary fermented pepper extract of Example 2 was made into a dry powder (fermented pepper extract powder) by spray drying.
発酵トウガラシ抽出末、賦形剤(乳糖)、崩壊剤(デンプン)を、下記の表2に示す処方に従って秤量し、これらを乳鉢に入れて混ぜ、混合粉末を篩に数回通すことにより、散剤とした。 Fermented pepper extract powder, excipient (lactose), disintegrant (starch) are weighed according to the formulation shown in Table 2 below, mixed in a mortar, and the mixed powder is passed through a sieve several times to form a powder. It was.
次に、乳鉢中の混合粉末を結合剤(ポリビニルピロリドン:PVP)水溶液を表2に示す割合で練合し、50メッシュの篩を通して少量の練合物で試作し、湿り具合を適度に調整した。その後、全量を篩から押し出し、流動層乾燥機で乾燥させた後、20メッシュの篩で整粒し顆粒剤とした(発酵トウガラシ抽出末70質量%含有)。 Next, the mixed powder in the mortar was kneaded with a binder (polyvinylpyrrolidone: PVP) aqueous solution in the ratio shown in Table 2, and a trial was made with a small amount of kneaded material through a 50 mesh sieve, and the wetness was adjusted appropriately. . Thereafter, the entire amount was extruded from a sieve, dried with a fluidized bed dryer, and then sized with a 20 mesh sieve to obtain granules (fermented pepper extract content 70 mass% contained).
<調剤例3>(錠剤の調製)
実施例3の3次発酵トウガラシ抽出物を、スプレードライにて乾燥粉末(発酵トウガラシ抽出末)とした。
<Dispensing example 3> (Preparation of tablets)
The tertiary fermented pepper extract of Example 3 was made into a dry powder (fermented pepper extract powder) by spray drying.
発酵トウガラシ抽出末、賦形剤(乳糖)、崩壊剤(デンプン)を、下記の表3に示す処方に従って秤量し、これらを乳鉢に入れて混ぜ、混合粉末を篩に数回通すことにより、散剤とした。 Fermented pepper extract powder, excipient (lactose), disintegrant (starch) are weighed according to the formulation shown in Table 3 below, mixed in a mortar, and the mixed powder is passed through a sieve several times to give powder. It was.
次に、乳鉢中の混合粉末を結合剤(ポリビニルピロリドン:PVP)水溶液を表3に示す割合で練合し、50メッシュの篩を通して少量の練合物で試作し、湿り具合を適度に調整した。その後、全量を篩から押し出し、流動層乾燥機で乾燥させた後、20メッシュの篩で整粒し顆粒とした。 Next, the mixed powder in the mortar was kneaded with a binder (polyvinylpyrrolidone: PVP) aqueous solution in the ratio shown in Table 3, and a trial was made with a small amount of kneaded material through a 50 mesh sieve, and the wetness was adjusted appropriately. . Thereafter, the entire amount was extruded from a sieve, dried with a fluid bed dryer, and then sized with a 20 mesh sieve to obtain granules.
タルク及びステアリン酸マグネシウム(滑沢剤)を表3に示す割合で秤量し、顆粒とよく混合しロータリー打錠機で打錠して錠剤を製造した(発酵トウガラシ抽出末50質量%含有、0.2g/錠剤)。 Talc and magnesium stearate (lubricant) were weighed in the proportions shown in Table 3, mixed well with the granules, and tableted with a rotary tableting machine to produce tablets (containing 50% by weight of fermented pepper extract powder, 0. 2 g / tablet).
<調剤例4>(カプセル剤)
実施例4の1次発酵トウガラシを凍結乾燥し、凍結乾燥品をミキサーにて粉砕し、乾燥粉末化した。この乾燥粉末1gをカプセルに充填しカプセル剤を調製した(発酵トウガラシ末100質量%含有)。
<Dispensing example 4> (capsule)
The primary fermented pepper of Example 4 was freeze-dried, and the freeze-dried product was pulverized with a mixer to obtain a dry powder. 1 g of this dry powder was filled into capsules to prepare capsules (containing 100% by mass of fermented pepper powder).
<調剤例5>(乳液剤)
実施例5の2次発酵トウガラシ抽出物を1N水酸化ナトリウムでpH7.4に調整し、この調製液100mlと、オリーブオイル100mlとをよく攪拌して乳液とした(発酵トウガラシ抽出物50質量%含有)。
<Dispensing example 5> (Emulsion)
The secondary fermented pepper extract of Example 5 was adjusted to pH 7.4 with 1N sodium hydroxide, and 100 ml of this prepared solution and 100 ml of olive oil were stirred well to obtain an emulsion (containing 50% by weight of fermented pepper extract). ).
<調剤例6>(軟膏剤)
実施例6の3次発酵トウガラシを凍結乾燥し、この凍結乾燥品100gに対してオリーブオイル100mlを添加し室温で3時間攪拌した。その後、遠心分離し、上清を回収し発酵トウガラシオイルとした。
<Dispensing example 6> (ointment)
The tertiary fermented pepper of Example 6 was freeze-dried, 100 ml of olive oil was added to 100 g of this freeze-dried product, and the mixture was stirred at room temperature for 3 hours. Then, it centrifuged and collect | recovered supernatant and it was set as fermented pepper oil.
この発酵トウガラシオイルを下記の処方で混合し軟膏を調製した。まず、ビーカーに20グラムの蜜ろうを入れ湯せんをし、蜜ろうが溶けたら、キャリアオイルとして植物油(ホホバオイル)100mlを入れ、さらに湯せんを続けた。少し冷却した後、発酵トウガラシオイルを60滴(約3ml)加え攪拌し、固まる前に速やかに容器に移し、冷却して固まらせたものを軟膏剤とした(発酵トウガラシ末50質量%含有発酵トウガラシオイルを2.5体積%含有)。 This fermented pepper oil was mixed according to the following formulation to prepare an ointment. First, 20 grams of beeswax was put into a beaker and a water bath was melted. When the beeswax melted, 100 ml of vegetable oil (jojoba oil) was added as a carrier oil, and the water bath was continued. After cooling a little, 60 drops (about 3 ml) of fermented pepper oil was added and stirred, and then quickly transferred to a container before solidifying, and the solidified by cooling to make an ointment (fermented pepper containing 50% by weight of fermented pepper powder) Oil containing 2.5% by volume).
<調剤例7>(スプレー剤)
実施例1の1次発酵トウガラシを凍結乾燥し、この凍結乾燥品100gに対してオリーブオイル100mlを添加し室温で3時間攪拌した。その後、遠心分離し、上清を回収し発酵トウガラシオイルとした。
<Dispensing example 7> (spray agent)
The primary fermented pepper of Example 1 was freeze-dried, 100 ml of olive oil was added to 100 g of this freeze-dried product, and the mixture was stirred at room temperature for 3 hours. Then, it centrifuged and collect | recovered supernatant and it was set as fermented pepper oil.
この発酵トウガラシオイルを下記の処方で混合しスプレー剤を調製した。まず、ビーカーに6mlの無水エタノールを入れ、発酵トウガラシオイルを24滴(約1.2ml)加えて攪拌し、無水エタノールと発酵トウガラシオイルとが均等に混ざった後、54mlの精製水が入った容器に移し、攪拌したものをスプレー容器に入れてスプレー剤とした(発酵トウガラシ末50質量%含有発酵トウガラシオイルを2.0体積%含有)。 This fermented pepper oil was mixed according to the following formulation to prepare a spray. First, 6 ml of absolute ethanol is put into a beaker, 24 drops (about 1.2 ml) of fermented pepper oil is added and stirred, and after the absolute ethanol and fermented pepper oil are evenly mixed, a container containing 54 ml of purified water The mixture was stirred and placed in a spray container to obtain a spray agent (fermented pepper powder containing 50% by mass of fermented pepper powder containing 2.0% by volume).
<調剤例8>(飲料の製造例)
実施例2の2次発酵トウガラシ抽出物をスプレードライし、乾燥発酵トウガラシ抽出末とした。この乾燥発酵トウガラシ抽出末100gを水900mlに懸濁したものを飲料とした(発酵トウガラシ抽出末10質量%含有)。
<Dispensing Example 8> (Beverage Production Example)
The secondary fermented pepper extract of Example 2 was spray-dried to obtain a dry fermented pepper extract powder. A beverage obtained by suspending 100 g of this dried fermented pepper extract powder in 900 ml of water was used as a beverage (containing 10% by mass of fermented pepper extract powder).
<調剤例9>(食品の製造例)
実施例3の3次発酵トウガラシ5gに水100mlを加え、発酵トウガラシを含んだ水溶液を調整した。
<Dispensing example 9> (Production example of food)
100 ml of water was added to 5 g of the tertiary fermented pepper of Example 3 to prepare an aqueous solution containing the fermented pepper.
この発酵トウガラシ水溶液を4〜5回に分けて小麦粉200gに加えてソボロ状になるように混ぜ、均一にソボロ状になったらひとつにまとめるようによく練った後、まな板・麺棒に打ち粉(片栗粉)を付けて生地を伸ばし、生地を2〜3mm程度の厚さに切断して麺を作成した。 This fermented pepper aqueous solution is divided into 4-5 times and added to 200 g of wheat flour so that it becomes soboro-shaped. ) To stretch the dough, and cut the dough into a thickness of about 2 to 3 mm to make noodles.
<調剤例10>(調剤例3の比較例)
実施例3の3次発酵トウガラシ抽出物の代わりに、比較例1のトウガラシ抽出物を用いた以外は、調剤例3と同様の条件で錠剤を製造した。
<Dispensing example 10> (Comparative example of dispensing example 3)
A tablet was produced under the same conditions as in Preparation Example 3 except that the pepper extract of Comparative Example 1 was used instead of the tertiary fermented pepper extract of Example 3.
<調剤例11>(調剤例4の比較例)
実施例4の1次発酵トウガラシの代わりに、比較例2のトウガラシを用いた以外は、調剤例4と同様の条件でカプセル剤を製造した。
<Dispensing example 11> (Comparative example of dispensing example 4)
Capsules were produced under the same conditions as in Dispensing Example 4 except that the red pepper of Comparative Example 2 was used instead of the primary fermented pepper of Example 4.
<調剤例12>(調剤例5の比較例)
実施例5の2次発酵トウガラシ抽出物の代わりに、比較例2のトウガラシ抽出物を用いた以外は、調剤例5と同様の条件で軟膏剤を製造した。
<Dispensing example 12> (Comparative example of Dispensing example 5)
An ointment was produced under the same conditions as in Dispensing Example 5 except that the red pepper extract of Comparative Example 2 was used instead of the secondary fermented pepper extract of Example 5.
<調剤例13>(調剤例6の比較例)
実施例6の3次発酵トウガラシの代わりに、比較例2のトウガラシを用いた以外は、調剤例6と同様の条件で軟膏剤を製造した。
<Dispensing example 13> (Comparative example of Dispensing example 6)
An ointment was produced under the same conditions as in Preparation Example 6, except that the hot pepper of Comparative Example 2 was used instead of the tertiary fermented pepper of Example 6.
<調剤例14>(調剤例7の比較例)
実施例1の1次発酵トウガラシの代わりに、比較例1のトウガラシを用いた以外は、調剤例7と同様の条件でスプレー剤を製造した。
<Dispensing example 14> (Comparative example of dispensing example 7)
A spray preparation was produced under the same conditions as in Preparation Example 7 except that the red pepper of Comparative Example 1 was used instead of the primary fermented pepper of Example 1.
<調剤例15>(調剤例8の比較例)
実施例2の2次発酵トウガラシ抽出物の代わりに、比較例1のトウガラシ抽出物を用いた以外は、調剤例8と同様の条件で飲料を製造した。
<Dispensing Example 15> (Comparative Example of Dispensing Example 8)
A beverage was produced under the same conditions as in Preparation Example 8 except that the red pepper extract of Comparative Example 1 was used instead of the secondary fermented pepper extract of Example 2.
[試験例1](抗疲労効果)
調剤例3及び調剤例10の錠剤10粒を、水150mlと一緒に、それぞれパネラー30人に1日3回、1ヶ月飲ませた。
[Test Example 1] (Anti-fatigue effect)
Ten tablets of Formulation Example 3 and Formulation Example 10 were drunk 3 times a day for 30 months each with 30 panelists.
1ヵ月後の効果の有無を、○○:カラダが非常に軽くなった、○:カラダが軽くなった、△:変化なし、×:カラダが重くなった、の4段階でパネラーが評価した。その結果を表4にまとめて示す。 The panelists evaluated the presence or absence of the effect after one month: OO: body became very light, ◯: body became light, △: no change, x: body became heavy. The results are summarized in Table 4.
表4より、実施例3の3次発酵トウガラシ抽出物を用いた調剤例3においては、比較例1の未発酵のトウガラシ抽出物を用いた調剤例10と比較して、カラダが軽くなったと評価した人数が多く、本発明のトウガラシ発酵組成物からなる錠剤は、健康回復に顕著な効果を示すことがわかる。 From Table 4, in the preparation example 3 using the tertiary fermented pepper extract of Example 3, it was evaluated that the body became lighter compared with the preparation example 10 using the unfermented pepper extract of Comparative Example 1. It can be seen that the tablet made of the fermented pepper composition of the present invention has a significant effect on health recovery.
[試験例2](体力増加効果)
調剤例4及び調剤例11のカプセル剤を、パネラー30人に水泳前にカプセル剤5個(5g)を服用させた。
[Test Example 2] (Physical strength increasing effect)
30 capsulers were given 5 capsules (5 g) of the capsules of Preparation Example 4 and Preparation Example 11 before swimming.
服用前と服用後での持久力について、評価基準を○○:持久力が非常に向上した、○:持久力が向上した、△:変化なし、×:持久力が悪化した、の4段階でパネラーが評価した。その結果を表5にまとめて示す。 Regarding endurance before and after taking, the evaluation criteria are as follows: ○○: Endurance improved greatly, ○: Endurance improved, △: No change, ×: Endurance deteriorated Panelists evaluated. The results are summarized in Table 5.
表5より、実施例4の1次発酵トウガラシを用いた調剤例4においては、比較例2の未発酵のトウガラシを用いた調剤例11と比較して、持久力が向上したと評価した人数が多く、本発明のトウガラシ発酵組成物からなるカプセル剤は、滋養強壮剤としての顕著な効果を示すことがわかる。 From Table 5, in the example 4 of the preparation using the primary fermented pepper of Example 4, the number of persons who evaluated that the endurance was improved as compared with the example 11 of the preparation using the unfermented pepper of the comparative example 2. In many cases, it can be seen that the capsules made of the capsicum fermented composition of the present invention show a remarkable effect as a nourishing tonic.
[試験例3](抗肥満効果)
調剤例5及び調剤例12の乳液を、それぞれパネラー30人に1日2回腹部に塗布した。
[Test Example 3] (Anti-obesity effect)
The emulsions of Preparation Example 5 and Preparation Example 12 were applied to the abdomen twice a day for 30 panelists.
1ヵ月後のウエストサイズを測定し、ウエストサイズが−4センチメートル以上:○○、−1〜−3センチメートル:○、−1〜+1センチメートル:△、+2センチメートル以上:×、の4段階で痩身効果の有無を評価した。その結果を表6にまとめて示す。
The waist size after one month is measured, and the waist size is −4 cm or more: ○, −1 to −3 cm: ○, −1 to +1 cm: Δ, +2 cm or more: x The stage was evaluated for slimming effect. The results are summarized in Table 6.
表6より、実施例5の2次発酵トウガラシ抽出物を用いた調剤例5においては、比較例2の未発酵のトウガラシ抽出物を用いた調剤例12と比較して、ウエストサイズが減少した人数が多く、本発明の発酵トウガラシ抽出物からなる乳液は、痩身剤としての効果がより増強されていることがわかる。 From Table 6, in the example 5 of the preparation using the secondary fermented pepper extract of Example 5, the number of people whose waist size was reduced as compared to the example 12 of the preparation using the unfermented pepper extract of the comparative example 2. It can be seen that the emulsion composed of the fermented pepper extract of the present invention has a further enhanced effect as a slimming agent.
[試験例4](美肌効果)
調剤例6及び調剤例13の軟膏を、20〜50才の女性25名をパネルとし、毎日朝と夜の2回、8週間にわたって洗顔後に被験軟膏の適量を顔面に塗布した。
[Test Example 4] (Beautiful skin effect)
The ointment of Preparation Example 6 and Preparation Example 13 was prepared by using 25 females aged 20 to 50 years as a panel, and an appropriate amount of the test ointment was applied to the face after face washing twice in the morning and at night for 8 weeks.
塗布による皮膚の抗老化効果を○○:肌にはり、つやが付与された、シワ・たるみが改善された、○:肌にはり、つやがやや付与された、シワ・たるみがやや改善された、△:使用前と変化なし、×:使用前より悪化した、の4段階で評価した。その結果を表7にまとめて示す。 The anti-aging effect of the skin by application ○○: Skin wrinkle, gloss, wrinkle and sagging improved, ○: Skin wrinkle, gloss slightly wrinkle, sagging improved , Δ: No change from before use, ×: Deteriorated from before use. The results are summarized in Table 7.
表7より、実施例6の3次発酵トウガラシを用いた調剤例6においては、比較例2のトウガラシを用いた調剤例13と比較して、肌にはり、つやが付与され、シワ・たるみが改善された人数が多く、本発明のトウガラシ発酵組成物からなる軟膏は、これらを皮膚に適用することにより美しい肌とし、優れた皮膚の抗老化効果を有することがわかる。 From Table 7, in the preparation example 6 using the tertiary fermented red pepper of Example 6, compared with the preparation example 13 using the red pepper of the comparative example 2, the skin is given a luster and gloss, and wrinkles and sagging are present. It can be seen that the number of people improved and the ointment comprising the capsicum fermented composition of the present invention is beautiful skin by applying these to the skin and has an excellent anti-aging effect on the skin.
[試験例5](美白効果)
調剤例7及び調剤例14のスプレー剤を30〜55才の女性25名をパネルとし、毎日朝と夜の2回、12週間にわたって洗顔後に適量を顔面に噴霧した。
[Test Example 5] (Whitening effect)
The sprays of Formulation Example 7 and Formulation Example 14 consisted of 25 females aged 30 to 55 years, and each face was sprayed with an appropriate amount on the face twice a day in the morning and at night after washing for 12 weeks.
塗布による美白効果を○○:肌の色黒、シミ、ソバカス、くすみが目立たなくなった、○:肌の色黒、シミ、ソバカス、くすみがあまり目立たなくなった、△:使用前と変化なし、×:使用前より悪化、の4段階で評価した。その結果を表8にまとめて示す。
Whitening effect by application ○○: Skin color black, spots, freckles, dullness became inconspicuous ○: Skin color black, spots, freckles, dullness became inconspicuous, Δ: No change from before use, × : Evaluated in 4 grades, worse than before use. The results are summarized in Table 8.
表8より、実施例1の1次発酵トウガラシを用いた調剤例7においては、比較例1のトウガラシを用いた調剤例14と比較して、肌の色黒、シミ、ソバカス、くすみが目立たなくなった人数が多く、本発明のトウガラシ発酵組成物からなるスプレー剤は、これらを皮膚に適用することにより、肌の「くすみ」等の発生の防止、改善することができ、美しい肌とし、美白剤として顕著な効果を示すことがわかる。 From Table 8, in the preparation example 7 using the primary fermented red pepper of Example 1, compared with the preparation example 14 using the red pepper of the comparative example 1, skin color blackness, a spot, buckwheat, and a dullness become inconspicuous. The spray preparation comprising the hot pepper fermentation composition of the present invention has a large number of people, and by applying these to the skin, it is possible to prevent and improve the occurrence of "dullness" of the skin, to make the skin beautiful and whitening agent As can be seen from FIG.
[試験例6](風味改善効果)
調剤例8及び調剤例15の飲料を、パネラー50人に飲み比べてもらい、風味について評価基準を○○:良好、○:やや良好、△:やや不良、×:不良、の4段階でパネラーが評価した。その結果を表9にまとめて示す。
[Test Example 6] (Flavor improvement effect)
The drinks of Dispensing Example 8 and Dispensing Example 15 were compared by 50 panelists, and the panel was evaluated in four stages: ◯: Good, ○: Slightly good, Δ: Slightly poor, and X: Poor. evaluated. The results are summarized in Table 9.
表9より、実施例2の2次発酵トウガラシ抽出物を用いた調剤例8においては、比較例1のトウガラシ抽出物を用いた調剤例15と比較して、風味が良好と答えた人数が多く、本発明のトウガラシ発酵組成物からなる飲料は、原料トウガラシを発酵することによって風味が改善されていることがわかる。 From Table 9, in the preparation example 8 using the secondary fermented pepper extract of Example 2, many people answered that the flavor was good compared to the preparation example 15 using the pepper extract of Comparative Example 1. It can be seen that the flavor of the beverage consisting of the pepper pepper fermented composition of the present invention is improved by fermenting the raw pepper.
[試験例7](抗酸化効果)
調剤例4および調剤例11のカプセル剤を、パネラー30人にカプセル5個(5g)を1日3回1週間服用させた。服用前と1週間服用後の体内の活性酸素濃度を、活性酸素が体内に生産される時に生成される代謝物質マロンジアルデヒドの尿中量を測定することにより評価した。測定には市販されているキット『活性酸素はかるくん』(ゴールドライフ社)を用いた。評価基準を○○:大きく改善された、○:改善された、△:変化なし、×:悪化した、の4段階に分けて評価した。その結果を表にまとめて示す。
[Test Example 7] (Antioxidant effect)
30 capsulers were given 5 capsules (5 g) of the capsules of Preparation Example 4 and Preparation Example 11 three times a day for one week. The active oxygen concentration in the body before taking and after taking for 1 week was evaluated by measuring the urinary amount of the metabolite malondialdehyde produced when active oxygen is produced in the body. For the measurement, a commercially available kit “Active Oxygen is Karu-kun” (Gold Life) was used. Evaluation criteria were divided into four grades: ◯: greatly improved, ◯: improved, Δ: no change, x: deteriorated. The results are summarized in a table.
表10より、実施例4の1次発酵トウガラシを用いた調剤例4においては、比較例2の未発酵のトウガラシを用いた調剤例11と比較して、活性酸素の生成が抑制されていた人数が多く、本発明のトウガラシ発酵組成物からなるカプセル剤は、抗酸化剤として効果を示していることがわかる。 From Table 10, in the example 4 of the preparation using the primary fermented pepper of Example 4, the number of the generation of active oxygen was suppressed as compared with the example 11 of the preparation using the unfermented pepper of the comparative example 2. It can be seen that the capsules made of the fermented pepper composition of the present invention are effective as antioxidants.
以下の実施例においては、辛味品種と無辛味品種の発酵又は加熱処理物を比較する。 In the following examples, the fermented or heat-treated products of pungent varieties and non-pungent varieties are compared.
(参考例1)
カプシノイドを0.02質量%(乾燥質量換算で0.2質量%)含有する生のトウガラシCH−19甘の果実(森永製菓株式会社)2kgに、4kgの精製水を加え、マスコロイダーで破砕し、6kgの破砕物を得た。
(Reference Example 1)
4 kg of purified water is added to 2 kg of raw capsicum CH-19 sweet fruit (Morinaga Seika Co., Ltd.) containing 0.02% by mass of capsinoid (0.2% by mass in terms of dry mass) and crushed with a mass colloider. 6 kg of crushed material was obtained.
この植物破砕物の200gと精製水200gとの混合物をホットプレートを用いて、100℃にて60分間加熱処理した。加熱処理開始から20分おきに破砕物の一部(50g)を回収した。加熱処理終了後、各時間に回収したサンプルを濾過し、凍結乾燥して、原料トウガラシの加熱処理物の乾燥粉末を得た。これらの各時間に回収された乾燥粉末1.2gを1mLの精製水に溶解し、カプシノイドの分解物の含有量を、バニリルアルコールを指標として、以下の条件でHPLC測定した。測定結果を以下の表11に示す。60分間加熱処理物の乾燥粉末については、カプシノイドの含有量を、以下の条件でHPLC測定した。また、60分間加熱後の残りの加熱処理物は、110℃にて2分間殺菌後、凍結乾燥し、4.2gの乾燥粉末を得た。 A mixture of 200 g of the crushed plant and 200 g of purified water was heat-treated at 100 ° C. for 60 minutes using a hot plate. A part (50 g) of the crushed material was collected every 20 minutes from the start of the heat treatment. After completion of the heat treatment, the sample collected at each time was filtered and freeze-dried to obtain a dry powder of the heat-treated product of the raw pepper. 1.2 g of the dry powder collected at each time was dissolved in 1 mL of purified water, and the content of capsinoid degradation product was measured by HPLC under the following conditions using vanillyl alcohol as an index. The measurement results are shown in Table 11 below. About the dry powder of the heat processing thing for 60 minutes, content of capsinoid was measured by HPLC on the following conditions. The remaining heat-treated product after heating for 60 minutes was sterilized at 110 ° C. for 2 minutes and then freeze-dried to obtain 4.2 g of a dry powder.
(バニリルアルコール測定条件)
機 種:JLC−500/V(日本電子株式会社)
カラム:Unison UK−18,4.6mm×150mm(インタクト株式会社)
移動相:5%〜10%アセトニトリル−0.5%酢酸溶液で40分間のグラジエントで行なう
流速:0.7mL/分
カラム温度:40℃(0→16.3分)
測定波長:励起280nm、検出320nm
標準試薬:バニリルアルコール(和光純薬株式会社)
(Vanyl alcohol measurement conditions)
Model: JLC-500 / V (JEOL Ltd.)
Column: Unison UK-18, 4.6 mm x 150 mm (Intact Corporation)
Mobile phase: 5% to 10% acetonitrile-0.5% acetic acid solution with a gradient of 40 minutes Flow rate: 0.7 mL / min Column temperature: 40 ° C. (0 → 16.3 minutes)
Measurement wavelength: excitation 280 nm, detection 320 nm
Standard reagent: Vanillyl alcohol (Wako Pure Chemical Industries, Ltd.)
(カプシノイド測定条件)
<試料の調製>
乾燥粉末0.5gを1mLの精製水に溶解し、この溶液から酢酸エチル1mL×3で抽出し、試料とする
(Capsinoid measurement conditions)
<Preparation of sample>
Dissolve 0.5 g of dry powder in 1 mL of purified water, and extract from this solution with 1 mL of ethyl acetate 3 ×
<HPLC条件>
カラム:J’sphere ODS−H80(YMC製、4.6mm×150mm)
移動相:80%メタノール水溶液
流速:1mL/分
カラム温度:40℃
測定波長:励起280nm、検出320nm
<HPLC conditions>
Column: J'sphere ODS-H80 (YMC, 4.6 mm x 150 mm)
Mobile phase: 80% aqueous methanol flow rate: 1 mL / min Column temperature: 40 ° C.
Measurement wavelength: excitation 280 nm, detection 320 nm
(参考例2)
加熱温度を100℃から40℃に変更したこと以外は、参考例1と同様にして、原料トウガラシの加熱処理物の乾燥粉末を得た。この乾燥粉末のバニリルアルコール含有量を、参考例1と同様に測定した。結果を表11に併せて示す。
(Reference Example 2)
Except that the heating temperature was changed from 100 ° C. to 40 ° C., a dry powder of a heat-treated product of raw pepper was obtained in the same manner as in Reference Example 1. The vanillyl alcohol content of this dry powder was measured in the same manner as in Reference Example 1. The results are also shown in Table 11.
(参考例3)
トウガラシCH−19甘の代わりに、カプサイシンを含有する通常市販されているトウガラシを用いた以外は、参考例1と同様にして、カプサイシンを含有する原料トウガラシの加熱処理物の乾燥粉末を得た。この乾燥粉末のバニリルアルコール含有量を、参考例1と同様に測定した。結果を表11に併せて示す。
(Reference Example 3)
A dry powder of a heat-treated material of capsicin containing capsaicin was obtained in the same manner as in Reference Example 1 except that a commercially available capsicum containing capsaicin was used instead of the capsicum CH-19 sweet. The vanillyl alcohol content of this dry powder was measured in the same manner as in Reference Example 1. The results are also shown in Table 11.
表11からわかるように、原料トウガラシを加熱処理することによって、バニリルアルコールの含有量が時間とともに増加した(参考例1および2)。このことは、加熱処理によって、原料トウガラシ中のカプシノイドが分解されたことを示す。さらに、参考例1においては、60分加熱処理後の乾燥粉末中のバニリルアルコールの含有量は0.125質量%であり、これは、原料トウガラシ中に乾燥質量換算で0.2質量%含まれていたカプシノイドの90%以上がカプシノイドの分解物に変換されたことを示し、処理前に対し、10倍に増加していた。参考例1の60分間加熱した加熱処理物の乾燥粉末について、カプシノイドを測定した結果、全く検出できなかったことから、カプシノイドが分解されたことがわかる。なお、カプサイシンを含有する植物を加熱処理しても、バニリルアルコール含有量は増加しなかった(参考例3)。 As can be seen from Table 11, the content of vanillyl alcohol increased with time by heat-treating the raw pepper (Reference Examples 1 and 2). This indicates that the capsinoid in the raw pepper was decomposed by the heat treatment. Furthermore, in Reference Example 1, the content of vanillyl alcohol in the dry powder after the heat treatment for 60 minutes is 0.125% by mass, which is 0.2% by mass in terms of dry mass in the raw pepper. It was shown that 90% or more of the capsinoid was converted into a capsinoid degradation product, which was 10 times that before the treatment. About the dry powder of the heat-processed material heated for 60 minutes of the reference example 1, as a result of measuring a capsinoid, it was understood that the capsinoid was decomposed | disassembled since it was not able to detect at all. In addition, even if it heat-processed the plant containing a capsaicin, vanillyl alcohol content did not increase (reference example 3).
(実施例7)
参考例1と同様にして、トウガラシCH−19甘の原料トウガラシ破砕物を得た。まず、200gの原料トウガラシ破砕物と200gの精製水との混合物を、ジャケットつきタンクへ充填した。乳酸菌(協和ハイフーズ株式会社)を、乾燥質量で最終濃度が0.1質量%となるように添加し、30℃にて64時間嫌気発酵を行った。発酵開始から0時間、3時間、6時間、12時間、24時間、48時間、および64時間に発酵物の一部(50g)を回収した。発酵終了後、各回収サンプルのうちの10gを用いて、Brix値、およびpHを測定し、残りの40gは、凍結乾燥して、カプシノイドを含有する原料トウガラシの発酵処理物の乾燥粉末を得た。得られた乾燥粉末中のバニリルアルコール量を、参考例1と同様に測定した。測定結果を表12〜14に示す。また、64時間発酵後の残りの発酵処理物は、110℃にて2分間殺菌後、凍結乾燥し、1.5gの乾燥粉末を得た。この乾燥粉末のBrix値、pH、およびバニリルアルコール含有量を測定した。結果を表12〜14に示す。
(Example 7)
In the same manner as in Reference Example 1, a raw material pepper crushed product of red pepper CH-19 sweet was obtained. First, a jacketed tank was filled with a mixture of 200 g of raw pepper crushed material and 200 g of purified water. Lactic acid bacteria (Kyowa High Foods Co., Ltd.) were added so that the final concentration would be 0.1% by mass, and anaerobic fermentation was performed at 30 ° C. for 64 hours. Part of the fermented product (50 g) was collected at 0, 3, 6, 12, 24, 48, and 64 hours from the start of fermentation. After completion of the fermentation, 10 g of each collected sample was used to measure the Brix value and pH, and the remaining 40 g was freeze-dried to obtain a dry powder of a raw material pepper-treated fermented product containing capsinoids. . The amount of vanillyl alcohol in the obtained dry powder was measured in the same manner as in Reference Example 1. The measurement results are shown in Tables 12-14. The remaining fermented product after fermentation for 64 hours was sterilized at 110 ° C. for 2 minutes and then freeze-dried to obtain 1.5 g of dry powder. The dry powder was measured for Brix value, pH, and vanillyl alcohol content. The results are shown in Tables 12-14.
(実施例8)
トウガラシCH−19甘の代わりに、カプサイシンを含有する通常市販されているトウガラシを用いたこと以外は、実施例10と同様にして、カプサイシンを含有する原料トウガラシの発酵処理物の乾燥粉末を得た。この乾燥粉末のBrix値、pH、およびバニリルアルコール含有量を測定した。結果を表12〜14に併せて示す。
(Example 8)
A dry powder of a raw material pepper-treated fermented pepper containing capsaicin was obtained in the same manner as in Example 10 except that a commercially available pepper containing capsaicin was used in place of capsicum CH-19 sweet. . The dry powder was measured for Brix value, pH, and vanillyl alcohol content. The results are shown in Tables 12-14.
表14からわかるように、カプシノイドを含有する原料トウガラシは発酵処理によってもバニリルアルコールの含有量が増加し、カプシノイドの分解が進んでおり、バニリルアルコールは64時間で発酵前の10倍に増加していた(実施例7)。分解されたバニリルアルコールの含有量から、カプシノイドはモル換算で64時間の発酵で90%以上分解されており、発酵によってpHも低下していることから(表13)、雑菌の繁殖を防ぎつつ、カプシノイドを分解できることがわかる。 As can be seen from Table 14, the capsioid-containing raw pepper has increased the content of vanillyl alcohol even by fermentation treatment, the capsinoid decomposition has progressed, and the amount of vanillyl alcohol increased 10 times before fermentation in 64 hours. (Example 7). From the content of decomposed vanillyl alcohol, capsinoid is decomposed by 90% or more in 64 hours of fermentation in terms of mole, and the pH is lowered by fermentation (Table 13), while preventing the propagation of miscellaneous bacteria. It can be seen that capsinoid can be decomposed.
[試験例8](抗肥満効果)
(参考例4)
参考例1で得られたカプシノイドを含有する原料トウガラシの加熱処理物10gを濾過し、濾液1mLを得た。この濾液1mLを、10%炭酸ナトリウムでpHを8.5に調整し、精製水で3倍希釈した牛乳溶液4mLに添加し、さらにリパーゼ(和光純薬工業株式会社製)の4質量%溶液を2mL添加し、35℃にて20分間インキュベートした。リパーゼ活性がある場合は、pHが低下することから、反応前および反応開始後20分のpHを測定した。なお、濾液の代わりに1mLの水を用いて測定したものを対照とした。反応によるpHの変化量(△で表す)から、以下の式により、対照のリパーゼ活性を100とした場合のリパーゼ阻害活性を求めた。結果を表15に示す。表中の値は3重測定の平均値である。
[Test Example 8] (Anti-obesity effect)
(Reference Example 4)
10 g of the heat-treated product of the raw pepper containing the capsinoid obtained in Reference Example 1 was filtered to obtain 1 mL of a filtrate. 1 mL of this filtrate was adjusted to pH 8.5 with 10% sodium carbonate, added to 4 mL of a milk solution diluted 3-fold with purified water, and a 4% by mass solution of lipase (manufactured by Wako Pure Chemical Industries, Ltd.) was added. 2 mL was added and incubated at 35 ° C. for 20 minutes. When lipase activity was present, the pH was lowered, so the pH was measured before the reaction and 20 minutes after the start of the reaction. In addition, what was measured using 1 mL of water instead of the filtrate was used as a control. From the change in pH due to the reaction (represented by Δ), the lipase inhibitory activity when the control lipase activity was taken as 100 was determined by the following formula. The results are shown in Table 15. The values in the table are average values of triplicate measurements.
リパーゼ阻害活性(%)=((対照の△)−(試験の△))×100/対照の△
(実施例9)
参考例1で得られた加熱処理物の乾燥粉末の代わりに、実施例7で得られたカプシノイドを含有する原料トウガラシの発酵処理物の乾燥粉末を用いたこと以外は、参考例4と同様にしてpHを測定した。結果を以下の表15に併せて示す。
Lipase inhibitory activity (%) = ((△ of control) − (△ of test)) × 100 / △ of control
Example 9
Instead of the dry powder of the heat-treated product obtained in Reference Example 1, the dry powder of the fermented processed product of raw material pepper containing the capsinoid obtained in Example 7 was used in the same manner as in Reference Example 4. PH was measured. The results are also shown in Table 15 below.
(参考例5、実施例9、10、比較例3)
参考例1で得られた加熱処理物の乾燥粉末の代わりに、それぞれ参考例3で得られたカプサイシンを含有する原料トウガラシの加熱処理物の乾燥粉末(参考例5)、実施例8で得られたカプサイシンを含有する原料トウガラシの発酵処理物の乾燥粉末(実施例10)、および処理を施していないカプシノイドを含有する原料トウガラシの破砕物(比較例3)を用いたこと以外は、参考例4と同様にしてpHを測定した。結果を以下の表15に併せて示す。
(Reference Example 5, Examples 9, 10 and Comparative Example 3)
Instead of the dry powder of the heat-treated product obtained in Reference Example 1, the dry powder (Reference Example 5) of the heat-treated product of raw material pepper containing capsaicin obtained in Reference Example 3 was obtained in Example 8, respectively. Reference Example 4 except that a dried powder (Example 10) of a fermented raw material of capsicin containing capsaicin and a crushed material of a raw capsicum containing untreated capsinoid (Comparative Example 3) were used. The pH was measured in the same manner as described above. The results are also shown in Table 15 below.
表15の結果から、カプシノイドを含有する原料トウガラシの加熱処理物(参考例4)および発酵処理物(実施例9)は、カプシノイドを含まない処理物(参考例5および実施例10)およびカプシノイドを含有する原料トウガラシの破砕物(比較例3)に比べ、高いリパーゼ活性阻害効果を有することがわかる。このことから、カプシノイドを含有する原料トウガラシの処理物は、脂質の吸収を抑制する効果、すなわち抗肥満効果が期待できる。 From the results shown in Table 15, the heat-treated product (reference example 4) and the fermented product (Example 9) of capsioid-containing raw material pepper were treated with no capsinoid (Reference Example 5 and Example 10) and capsinoid. It turns out that it has a high lipase activity inhibitory effect compared with the crushed material of the raw material pepper (Comparative Example 3) to contain. From this, the processed product of capsioid-containing raw material pepper can be expected to have an effect of suppressing lipid absorption, that is, an anti-obesity effect.
[試験例9](嗜好性評価)
(参考例6、7、実施例11、12、比較例4)
参考例1で得られたカプシノイドを含有する原料トウガラシの加熱処理物の乾燥粉末(参考例6)、実施例7で得られたカプシノイドを含有する原料トウガラシの発酵処理物の乾燥粉末(実施例11)、参考例3で得られたカプサイシンを含有する原料トウガラシの加熱処理物の乾燥粉末(参考例7)、実施例8で得られたカプサイシンを含有する原料トウガラシの発酵処理物の乾燥粉末(実施例12)、および処理を施していないカプシノイドを含有する原料トウガラシの破砕物の乾燥物(比較例4)の各50gを、気流式殺菌装置を用いて110℃、2分間殺菌した。これらの粉末1.0gずつを男女各20人ずつに試食させ、その時の嗜好性(香りおよび風味)について評価試験を行った。各評価において、5種の粉末についての順位付けをしてもらい、最も好ましいものから順に4、3、2、1、0点として数値化し、平均値を算出した。結果を表16に示す。
[Test Example 9] (Preference evaluation)
(Reference Examples 6 and 7, Examples 11 and 12, Comparative Example 4)
Dry powder of heat treated product of capsioid obtained in Reference Example 1 (Reference Example 6), dried powder of fermented product of raw capsicum containing capsinoid obtained in Example 7 (Example 11) ), Dry powder of heat treated product of capsicin obtained in Reference Example 3 (Reference Example 7), dry powder of fermented product of capsicin obtained in Example 8 (implemented) 50 g of each of Example 12) and dried crushed raw material pepper (Comparative Example 4) containing untreated capsinoid was sterilized at 110 ° C. for 2 minutes using an airflow sterilizer. Twenty men and women each sampled 1.0 g of each of these powders, and an evaluation test was conducted on the palatability (fragrance and flavor) at that time. In each evaluation, the five types of powders were ranked, and the average value was calculated by quantifying as 4, 3, 2, 1, 0 points in order from the most preferable one. The results are shown in Table 16.
表16の結果から、本発明の加熱処理物(参考例6)および発酵処理物(実施例11)は、香りおよび風味ともに他の処理物や破砕物に比べて優れていることがわかる。また、発酵処理物(実施例11)の方が、加熱処理物(参考例6)よりも香りおよび風味が優れていた。 From the results of Table 16, it can be seen that the heat-treated product (Reference Example 6) and the fermented product (Example 11) of the present invention are superior to other processed products and crushed products in both aroma and flavor. In addition, the fermented processed product (Example 11) was superior in fragrance and flavor to the heated processed product (Reference Example 6).
(実施例13)
参考例1と同様にして、トウガラシCH−19甘の原料トウガラシ破砕物を得た。まず、200gの原料トウガラシ破砕物と200gの精製水との混合物を、気流式殺菌装置(株式会社奈良製作所)に入れ、110℃にて1分間加熱した。室温になるまで放置した後、この混合物をジャケットつきタンクへ充填した。グルコースを最終濃度が5質量%となるように添加した。次いで、湿質量で4gのパン酵母(オリエンタル酵母工業株式会社)を添加して、30℃にて48時間発酵を行い、発酵処理物を得た。発酵処理物のBrix値は0.7であり、発酵前の2.3よりも低下していた。発酵処理物は、エタノールを0.1容量/容量%含有していた。また、カプシノイドの分解物であるバニリルアルコール含有量を測定したところ、トウガラシの乾燥質量当たり0.13質量%であり、効率よく分解されていた。さらに、発酵処理物は、風味および香りとも優れていた。
(Example 13)
In the same manner as in Reference Example 1, a raw material pepper crushed product of red pepper CH-19 sweet was obtained. First, a mixture of 200 g of raw material pepper shredded product and 200 g of purified water was placed in an airflow sterilizer (Nara Manufacturing Co., Ltd.) and heated at 110 ° C. for 1 minute. After leaving to reach room temperature, the mixture was filled into a jacketed tank. Glucose was added to a final concentration of 5% by mass. Next, 4 g of baker's yeast (Oriental Yeast Co., Ltd.) was added at a wet mass, and fermentation was performed at 30 ° C. for 48 hours to obtain a fermented product. The Brix value of the fermented product was 0.7, which was lower than 2.3 before fermentation. The fermented product contained 0.1 volume / volume% of ethanol. Further, when the content of vanillyl alcohol, which is a degradation product of capsinoid, was measured, it was 0.13% by mass per dry mass of red pepper, and was efficiently decomposed. Furthermore, the fermented product was excellent in both flavor and aroma.
(実施例14)
アセトバクター・アセチ(IFO 3284)を、ポテト0.2g、破砕酵母0.03g、肝臓エキス0.03g、肉エキス0.005g、チオグリコール酸培地0.01g、グルコース0.05g、グリセロール0.15g、および炭酸カルシウム0.15gを含有する酢酸菌培養液(pH7.0)1mlに接種し、30℃にて24時間振盪培養した。遠心分離後、上清を除去し、予備培養した菌体を回収した。次いで、参考例1と同様にして、トウガラシCH−19甘の原料トウガラシ破砕物を得て、この原料トウガラシ破砕物200gと10質量%のエタノール水溶液200gとの混合物を調製し、ジャケットつきタンクへ充填した。この混合物に上記予備培養した全菌体を添加し、30℃にて7日間酢酸発酵を行った。この発酵液を濾過して酢を得た。得られた酢の酸度は、4.1%であり、そして酢に含有されるバニリルアルコールの量は、トウガラシの乾燥質量当たり0.12質量%であった。また、この酢は、風味と特有の香りを有していた。
(Example 14)
Acetobacter aceti (IFO 3284), 0.2 g potato, 0.03 g crushed yeast, 0.03 g liver extract, 0.005 g meat extract, 0.01 g thioglycolic acid medium, 0.05 g glucose, 0.15 g glycerol And 1 ml of an acetic acid bacteria culture solution (pH 7.0) containing 0.15 g of calcium carbonate, and cultured with shaking at 30 ° C. for 24 hours. After centrifugation, the supernatant was removed and the precultured cells were collected. Next, in the same manner as in Reference Example 1, a raw material pepper crushed material of capsicum CH-19 sweet was obtained, and a mixture of 200 g of the raw material pepper crushed material and 200 g of a 10% by mass ethanol aqueous solution was prepared and filled into a jacketed tank. did. To this mixture, all the pre-cultured cells were added, and acetic acid fermentation was performed at 30 ° C. for 7 days. This fermentation broth was filtered to obtain vinegar. The acidity of the obtained vinegar was 4.1%, and the amount of vanillyl alcohol contained in the vinegar was 0.12% by mass based on the dry mass of the pepper. Moreover, this vinegar had a flavor and a characteristic fragrance.
(実施例15)
参考例1と同様にして、トウガラシCH−19甘の原料トウガラシ破砕物を得た。まず、400gの原料トウガラシ破砕物と400gの精製水との混合物を、気流式殺菌装置に入れ、110℃にて5分間加熱した。この混合物をジャケットつきタンクへ充填した。この混合物に、グルタミン酸を最終濃度0.1質量%となるように添加し、さらに乳酸菌(協和ハイフーズ株式会社)を最終濃度が0.1質量%となるように添加し、30℃にて24時間嫌気発酵を行った。発酵前のpHは5.9であったが、得られた発酵物のpHは3.2となり、乳酸発酵が進行したことがわかった。また、発酵物に含有されるカプシノイドの分解物であるバニリルアルコールは、トウガラシの乾燥質量当たり0.12質量%であり、カプシノイドが効率よく分解されたことがわかった。この発酵物200gを減圧濃縮乾固して10gの乾燥粉末を得た。さらに、上記発酵物から200gを分取して濾過し、発酵処理エキスを得た。次いで、この発酵処理エキスを80gまで減圧濃縮し、デキストリンを10g添加し、噴霧乾燥して、13gの発酵処理エキス末を得た。
(Example 15)
In the same manner as in Reference Example 1, a raw material pepper crushed product of red pepper CH-19 sweet was obtained. First, a mixture of 400 g of raw material pepper shredded product and 400 g of purified water was placed in an airflow sterilizer and heated at 110 ° C. for 5 minutes. This mixture was filled into a jacketed tank. To this mixture, glutamic acid was added so as to have a final concentration of 0.1% by mass, and lactic acid bacteria (Kyowa High Foods Co., Ltd.) were added so that the final concentration would be 0.1% by mass, and then at 30 ° C. for 24 hours. Anaerobic fermentation was performed. Although the pH before fermentation was 5.9, the pH of the obtained fermented product was 3.2, indicating that lactic acid fermentation had progressed. In addition, vanillyl alcohol, which is a degradation product of capsinoid contained in the fermented product, was 0.12% by mass per dry mass of red pepper, and it was found that the capsinoid was efficiently decomposed. 200 g of this fermented product was concentrated to dryness under reduced pressure to obtain 10 g of dry powder. Furthermore, 200 g was fractionated from the fermented product and filtered to obtain a fermented extract. Next, this fermentation-treated extract was concentrated under reduced pressure to 80 g, 10 g of dextrin was added and spray-dried to obtain 13 g of a fermentation-treated extract powder.
[試験例10](抗肥満効果)
(参考例8および実施例16)
8週齢の雄のSDラット(日本チャールズリバー株式会社)に、基本飼料(MF飼料:オリエンタル酵母工業株式会社製)および水を与えて、1週間馴化した後、各群の体重の平均値がほぼ均一となるように、一群5匹ずつ割り当てた。次いで、上記参考例1で得られたカプシノイドを含有する原料トウガラシの加熱処理物の乾燥粉末(参考例8)または実施例7で得られたカプシノイドを含有する原料トウガラシの発酵処理物の乾燥粉末(実施例16)を精製水に2mg/mLとなるように懸濁し、この懸濁液を、一日当たり20mg/kgとなるようにゾンデで21日間強制経口投与した。また、対照群として、水を強制経口投与する群を設けた。飲水については、各群とも、25質量%フルクトース含有の精製水を自由摂取させた。摂餌量は、摂取前の質量と各測定時の質量を測定し、摂取前の質量との差より求めた。また、摂取前の体重および給餌開始日から21日目の体重を測定し、下記式によって各飼料についての体重増加率(%)を算出した。
[Test Example 10] (Anti-obesity effect)
(Reference Example 8 and Example 16)
After 8 weeks old male SD rats (Nippon Charles River Co., Ltd.) were fed with basic feed (MF feed: Oriental Yeast Co., Ltd.) and water and acclimated for 1 week, the average weight of each group was Each group was assigned 5 animals so as to be almost uniform. Next, a dry powder of the heat-treated product of the raw capsicum containing capsinoid obtained in Reference Example 1 (Reference Example 8) or a dry powder of the fermented product of the raw capsicum containing capsinoid obtained in Example 7 ( Example 16) was suspended in purified water to a concentration of 2 mg / mL, and this suspension was forcibly orally administered for 21 days with a sonde to a concentration of 20 mg / kg per day. In addition, as a control group, a group in which water was forcibly administered orally was provided. Regarding drinking water, each group was allowed to freely ingest purified water containing 25% by mass fructose. The amount of food intake was determined from the difference between the pre-intake mass and the pre-intake mass and the mass at each measurement. Moreover, the body weight before ingestion and the body weight on the 21st day from the feeding start date were measured, and the weight increase rate (%) for each feed was calculated by the following formula.
体重増加率(%)=(摂取後の体重−摂取前の体重)×100/摂取前の体重
また、下記式により算出されるダイエット効果(%)とは、対照群の体重増加率と、試験群の体重増加率との差を、対照群の体重増加率と比較して表した値である。結果を表6に示す。
Weight gain rate (%) = (weight after ingestion-weight before ingestion) × 100 / weight before ingestion The diet effect (%) calculated by the following formula is the weight gain rate of the control group and the test It is the value which represented the difference with the weight gain of a group compared with the weight gain of a control group. The results are shown in Table 6.
ダイエット効果(%)=(対照群の増加率−試験群の増加率)×100/対照群の増加率 Diet effect (%) = (Increase rate of control group−Increase rate of test group) × 100 / Increase rate of control group
表17より、各群とも摂取量は大きく変わらないにもかかわらず、カプシノイドの分解物を含む加熱処理物および発酵処理物を摂取した群は、対照群に比べ、体重増加が約25〜31%抑制されていることがわかる。いずれの処理物とも、原料トウガラシに含有されていたカプシノイドが分解されていることから、その分解物(バニリルアルコールなど)がダイエット効果、すなわち抗肥満効果に関与しているものと考えられた。 According to Table 17, although the intake amount does not change greatly in each group, the group that ingested the heat-treated product and the fermented product containing the capsinoid degradation product had a weight gain of about 25 to 31% compared to the control group. It turns out that it is suppressed. In any of the treated products, since the capsinoid contained in the raw pepper was decomposed, it was considered that the decomposed products (such as vanillyl alcohol) were involved in the diet effect, that is, the anti-obesity effect.
[試験例11](美肌効果、美白効果)
(参考例9)
参考例1において60分間加熱後にホットプレートに残った200gの原料トウガラシの加熱処理物を110℃にて2分間殺菌後、濾過し、この濾液を凍結乾燥して4.2gの乾燥粉末を得た。この乾燥粉末を精製水に溶解させ、加熱処理物の乾燥粉末を10質量/容量%含有する水溶液10mLを得た。次いでこれを希釈して、乾燥粉末の最終濃度が10〜0.06質量/容量%の3倍希釈系列になるように調整し、これをサンプル溶液とした。
[Test Example 11] (Beautiful skin effect, whitening effect)
(Reference Example 9)
In Reference Example 1, the heat-treated product of 200 g of raw pepper left on the hot plate after heating for 60 minutes was sterilized at 110 ° C. for 2 minutes, filtered, and the filtrate was freeze-dried to obtain 4.2 g of dry powder. . This dry powder was dissolved in purified water to obtain 10 mL of an aqueous solution containing 10 mass / volume% of the dry powder of the heat-treated product. Next, this was diluted and adjusted so that the final concentration of the dry powder became a 3-fold dilution series of 10 to 0.06 mass / volume%, and this was used as a sample solution.
各サンプル溶液1mL、1100ユニット(U)/mLのチロシナーゼ溶液(シグマアルドリッチジャパン)0.1mL、および67mMリン酸緩衝液(pH6.8)0.9mLを混合し、37℃にて10分間インキュベートした。これに0.03%DOPA(和光純薬株式会社)を含有する基質溶液1mLを添加して、37℃にて5分間インキュベートした。その後、直ちに475nmの波長における吸光度を測定し、これを吸光度Iとした。これとは別に上記工程において、チロシナーゼ溶液の代わりに精製水を添加したこと以外は同様の操作を行い、これをブランクとした。このブランクの475nmにおける吸光度を吸光度iとした。 1 mL of each sample solution, 0.1 mL of a 1100 unit (U) / mL tyrosinase solution (Sigma Aldrich Japan) and 0.9 mL of 67 mM phosphate buffer (pH 6.8) were mixed and incubated at 37 ° C. for 10 minutes. . To this, 1 mL of a substrate solution containing 0.03% DOPA (Wako Pure Chemical Industries, Ltd.) was added and incubated at 37 ° C. for 5 minutes. Immediately thereafter, the absorbance at a wavelength of 475 nm was measured, and this was designated as absorbance I. Apart from this, in the above process, the same operation was performed except that purified water was added instead of the tyrosinase solution, and this was used as a blank. The absorbance at 475 nm of this blank was defined as absorbance i.
さらに、対照として、上記工程においてサンプル溶液の代わりに、精製水を用いたこと以外は同様の操作を行い、対照の吸光度IIおよびそのブランクの吸光度iiを得た。 Further, as a control, the same operation was performed except that purified water was used in place of the sample solution in the above step, and the absorbance II of the control and the absorbance ii of the blank were obtained.
各吸光度I、II、i、およびiiを用いて、以下の式から、チロシナーゼ阻害率を算出した。さらに、チロシナーゼ阻害率の値が50%であるサンプル溶液の濃度から、チロシナーゼ1ユニットあたりの50%阻害効果が得られる乾燥粉末量をそれぞれ算出した。結果を表18に示す。なお、得られた乾燥粉末量は、同様の操作を3回行なって得られた量の平均値である。表18において、乾燥粉末量が少ない程、チロシナーゼ阻害効果が高いことを示す。 Using each of the absorbances I, II, i, and ii, the tyrosinase inhibition rate was calculated from the following formula. Furthermore, from the concentration of the sample solution having a tyrosinase inhibition rate of 50%, the amount of dry powder that provides a 50% inhibition effect per tyrosinase unit was calculated. The results are shown in Table 18. The obtained dry powder amount is an average value of the amounts obtained by performing the same operation three times. Table 18 shows that the smaller the amount of dry powder, the higher the tyrosinase inhibitory effect.
チロシナーゼ阻害率(%)=[1−{(I−i)/(II− ii)}]×100
(実施例17)
実施例7において、64時間発酵後にタンクに残った原料トウガラシの発酵処理物を回収し、110℃にて2分間殺菌後、濾過して発酵処理原料トウガラシ抽出物を得た。この抽出物を凍結乾燥して1.5gの乾燥粉末を得た。それ以後の操作は、参考例9と同様にして、チロシナーゼ1ユニットあたりの50%阻害効果が得られる乾燥粉末量をそれぞれ算出した。結果を表18に併せて示す。
Tyrosinase inhibition rate (%) = [1 − {(I−i) / (II−ii)}] × 100
(Example 17)
In Example 7, the fermented processed material of the raw pepper left in the tank after 64 hours of fermentation was recovered, sterilized at 110 ° C. for 2 minutes, and filtered to obtain a fermented processed raw pepper extract. This extract was freeze-dried to obtain 1.5 g of a dry powder. Subsequent operations were carried out in the same manner as in Reference Example 9 to calculate the amount of dry powder at which a 50% inhibitory effect per tyrosinase unit was obtained. The results are also shown in Table 18.
(参考例9、実施例18、比較例5)
参考例3の加熱処理物(60分間加熱処理)、実施例8のカプサイシン含有原料トウガラシの発酵処理物(64時間発酵処理)、および参考例1の原料トウガラシ破砕物(加熱処理を行っていない)を、それぞれ110℃にて2分間殺菌後、濾過し、濾液を凍結乾燥して1.5gの乾燥粉末を得た。これらの乾燥粉末を用いたこと以外は、参考例9と同様にして、チロシナーゼ1ユニットあたりの50%阻害効果が得られる乾燥粉末量をそれぞれ算出した(各々参考例9、実施例18、比較例5)。結果を表18に併せて示す。
(Reference Example 9, Example 18, Comparative Example 5)
Heat-treated product of Reference Example 3 (60-minute heat treatment), fermented processed product of capsaicin-containing raw material pepper (Example 64) of Example 8 and raw material pepper shredded product of Reference Example 1 (no heat treatment) Each was sterilized at 110 ° C. for 2 minutes and then filtered, and the filtrate was lyophilized to obtain 1.5 g of a dry powder. Except for the use of these dry powders, the amounts of dry powder at which a 50% inhibitory effect per tyrosinase unit was obtained were calculated in the same manner as in Reference Example 9 (respectively Reference Example 9, Example 18, Comparative Example). 5). The results are also shown in Table 18.
表18の結果から、参考例9、実施例17は、参考例9、実施例18、比較例5に比べて高いチロシナーゼ活性阻害効果を有することがわかる。このことは、カプシノイドを含有する原料トウガラシを加熱処理または発酵処理することによって得られる抽出物が、高いチロシナーゼ活性阻害効果を有することを示す。特に、実施例の中でも実施例17は、参考例9に比べて、1/3以下の量で同等のチロシナーゼ阻害効果が得られた。このことは、すなわち発酵処理原料トウガラシ抽出物が加熱処理原料トウガラシ抽出物に比べて3倍以上優れたチロシナーゼ阻害効果を有することを示す。上記のことから、カプシノイドを含有する原料トウガラシの処理することによって得られる抽出物は、シミ・そばかすの改善といった美白剤として使用できることがわかる。 From the results in Table 18, it can be seen that Reference Example 9 and Example 17 have a higher tyrosinase activity inhibitory effect than Reference Example 9, Example 18, and Comparative Example 5. This shows that the extract obtained by heat-treating or fermenting raw capsicum containing capsinoid has a high tyrosinase activity inhibitory effect. In particular, among the examples, in Example 17, the same tyrosinase inhibitory effect was obtained in an amount of 1/3 or less compared to Reference Example 9. This indicates that the fermentation-treated raw material pepper extract has a tyrosinase inhibitory effect that is three times or more superior to the heat-treated raw material pepper extract. From the above, it can be seen that the extract obtained by processing the raw pepper containing capsinoid can be used as a whitening agent for improving spots and freckles.
本発明のトウガラシ又はカプシノイド含有植物の発酵組成物は、食品、医薬品等の原料として好適に用いることができる。
The fermented composition of a pepper- or capsinoid-containing plant of the present invention can be suitably used as a raw material for foods, pharmaceuticals and the like.
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